Grandma's Gingersnap Cookies
The second is to let the.
Recipe Summary Grandma's Gingersnap Cookies
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Ingredients | Best Cookie Recipes2 cups sifted all-purpose flour1 tablespoon ground ginger2 teaspoons baking soda1 teaspoon ground cinnamon½ teaspoon salt¾ cup shortening1 cup white sugar1 egg¼ cup dark molasses⅓ cup cinnamon sugarDirectionsPreheat oven to 350 degrees F (175 degrees C).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 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 between your hands. Roll each ball in cinnamon sugar, 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 air tight container.The magazine version of this recipe uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar to coat the cookies before baking.Info | Best Cookie Recipesprep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
30
Yield:
5 dozen
TAG : Grandma's Gingersnap CookiesDessert Recipes, Cookies, Gingersnap Recipes,
