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Grandma’s Gingersnap Cookies (Kim Spencer Fereza) Recipe

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This recipe for Grandma’s Gingersnap Cookies (Kim Spencer Fereza) is from Our Family Favorites, 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:  
2 c. sifted all-purpose flour
1 T. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
¾ c. shortening
1 c. white sugar
1 egg
¼ c. dark molasses
cinnamon sugar - ¼ c. sugar and 1 T. cinnamon
Directions:
Directions:
Preheat oven to 350°F. 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 airtight container.

 

 

 

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