Grandma’s Gingersnap Cookies
These cookies are easy to make and oh so easy to eat! Great with a cup of tea or coffee or wonderful on their own. I use a cookie scoop and then cut that in half before rolling and dipping in the cinnamon sugar. Oh and to make that cinnamon sugar just take a 1/2 cup of sugar and add 2 tbsp of cinnamon and stir. Great on top of toast too! Enjoy 🙂
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
- 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.
Recipe: Courtesy of Allrecipes.com
2 comments on “I snap, you snap, we all snap for Gingersnaps!”Add yours →
The cookie elf brought some of these by the other night, and they were delicious! We’re so lucky the elf lives so close!!!
Thank you, Sandi. It’s my pleasure to deliver some goodies to the best neighbors in the whole wide world!