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Gingersnap Cookies Recipe

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This recipe for Gingersnap Cookies is from The Jones Family Cookbook Project Part I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cinnamon Sugar
2 tbsp. sugar
2 tsp. cinnamon

Cookies
2 cups flour
1 tbsp. ground ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses, dark
Directions:
Directions:
Cinnamon Sugar:
Mix together sugar and cinnamon in a small bowl.

Cookies:
Preheat oven 350º.
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 1/3 of flour mixture until well combined. Beat in remaining flour mixture until a soft dough forms. Pinch off pieces of dough and roll into 1 inch diameter balls.
Roll balls in cinnamon sugar and arrange 2 inches 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, chilled in an airtight container, or frozen up to 3 months).
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Mom's favorite

 

 

 

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