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Gingersnap Cookies 

Gingersnap Cookies like Grandma used to make!

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INGREDIENTS
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon sugar
DIRECTIONS
  1. Preheat oven to 350˚ F (175˚ C).
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
  3. Stir the mixture to blend evenly, and sift a second time into another bowl.
  4. Place the shortening into a mixing bowl and beat until creamy.
  5. Gradually beat in the white sugar.
  6. Beat in the egg, and dark molasses.
  7. Sift 1/3 of the fl our mixture into the shortening mixture; stir to thoroughly blend.
  8. Sift in the remaining flour mixture, and mix together until a soft dough forms.
  9. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
  10. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  11. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
  12. Cool cookies on a wire rack.
  13. Store in an air tight container.

Appeared in print on 5.20.09.

  • Gingersnap Cookies like Grandma used to make!

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