This recipe for gingersnaps makes gingersnap cookies that melt in your mouth! I received this ginger cookie recipe from my grandmother; it's been enjoyed in my family since 1899. Store cookies in an airtight container.
Ingredients
- cinnamon sugar: 0.33333 cup
- sifted all-purpose flour: 2 cups
- ground ginger: 1 Tbsp
- baking soda: 2 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- shortening or butter: 0.75 cup
- white sugar: 1 cup
- egg: 1 piece
- dark molasses: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
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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.
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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.
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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.
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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.
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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
