Grandma's Gingersnap Cookies recipe
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Ingredients
- 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ¾ cup shortening 1 cup white sugar 1 egg ¼ cup dark molasses ⅓ cup cinnamon sugar
Nutrition Info
- 121.2 caloriescarbohydrate: 17.5 gcholesterol: 6.2 mgfat: 5.4 gfiber: 0.3 gprotein: 1.1 gsaturatedFat: 1.4 gservingSize: -sodium: 126.3 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Grandma's Gingersnap Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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 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 between your hands. Roll each ball in cinnamon sugar, 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 air tight container.