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Ingredients
| all-purpose flour (sifted): 2 cups |
| ground ginger: 1 Tbl |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| multipurpose shortening: 3/4 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| molasses: 1/4 cup |
Gingersnap Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°F.
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
- Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening/butter into a mixing bowl and beat until creamy.
- Gradually beat in the white sugar.
- Beat in the egg and dark molasses.
- Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
- Sift in the remaining flour mixture, and mix together until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
- Roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
- Cool cookies on a wire rack. Store in an airtight container.