Name: Grandma's Gingersnap Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 60
Ingredients: Cinnamon sugar - ⅓ cup; Sifted all-purpose flour - 2 cups; Ground ginger - 1 tablespoon; Baking soda - 2 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Shortening - ¾ cup; White sugar - 1 cup; Egg - 1 large; Dark molasses - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grandma's Gingersnap Cookies

1. Cinnamon sugar - ⅓ cup

2. Sifted all-purpose flour - 2 cups

3. Ground ginger - 1 tablespoon

4. Baking soda - 2 teaspoons

5. Ground cinnamon - 1 teaspoon

6. Salt - ½ teaspoon

7. Shortening - ¾ cup

8. White sugar - 1 cup

9. Egg - 1 large

10. Dark molasses - ¼ cup

How to cook deliciously - Grandma's Gingersnap Cookies

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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. Meredith Food Studio