Gingersnap Cookies

Name: Gingersnap Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 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 sugar; 1 egg; 1/4 cup dark molasses

Submitted by annh53182

"Recipe by www.cupcakeproject.com"

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Ready In:: 30mins
Ingredients:: 9
Yields:: 24 cookies

ingredients

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 sugar
1 egg
¹⁄₄ cup dark molasses

directions

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.