Gingersnap Cookies

Recipe by www.cupcakeproject.com

• Ready In: 30 mins
• 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

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.