Gingersnap Cookies

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READY IN: 30mins
Recipe by annh53182

Recipe by www.cupcakeproject.com

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
  3. Stir the mixture to blend evenly, and sift a second time into another bowl.
  4. Place the shortening/butter into a mixing bowl and beat until creamy.
  5. Gradually beat in the white sugar.
  6. Beat in the egg and dark molasses.
  7. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
  8. Sift in the remaining flour mixture, and mix together until a soft dough forms.
  9. Pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
  10. Roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
  11. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
  12. Cool cookies on a wire rack. Store in an airtight container.

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