Grandma's Gingersnap Cookies

• servings: 60 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

⅓ cup cinnamon sugar

2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¾ cup shortening or butter

1 cup white sugar

1 large egg

¼ cup dark molasses

Directions

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.

Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

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 them with your hands into 1-inch-diameter balls.

Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

Enjoy!

Nutrition

• Calories: 60 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 61 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 0 g
• Total Sugars: 5 g
• Protein: 1 g