GINGERSNAP COOKIES

My family loves gingersnap cookies, and while they have never been a favorite of mine I decided to make these for them.  Interestingly enough, I liked them so much that I ate most of them!  They are soft, chewy and simply delightful.

For Cinnamon Sugar:

2 TB sugar

2 t. cinnamon

For Cookies:

2 c. flour

1 TB ground ginger

2 t. baking soda

1 t. cinnamon

½ t. salt

¾ c. shortening

1 c. sugar

1 egg

¼ c. dark molasses (I used Grandma’s Molasses)

To make Cinnamon Sugar mix both together in a bowl.

Preheat oven to 350 degrees. 

Whisk together flour, ginger, baking soda, cinnamon, and salt in a bowl until well combined.

Beat shortening in another bowl with an electric mixer until creamy.  Gradually beat in sugar, then egg and molasses.  Beat in one-third of flour mixture until well combined.  Beat in remaining flour mixture until a soft dough forms.   Either use a one inch cookie scoop or pinch off pieces of dough and roll into 1” diameter balls.  Roll balls in Cinnamon Sugar and arrange 2” apart on an ungreased baking sheet.

Bake until tops are rounded and slightly cracked, 8-10 minutes.  Transfer cookies to a wire rack to cool.  (Cookies keep up to 3 days in an airtight container either chilled or on the counter.  They may be frozen up to 3 months.)