The Best Gingersnap Cookies Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 Cookies
- 2 cups all-purpose flour sifted
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses dark
- 1 tablespoon ginger ground
- 2 teaspoons baking soda
- 1 teaspoon cinnamon ground
- 1/2 teaspoon salt
- 1/3 cup cinnamon sugar
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
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 and sugar into a mixing bowl and beat until creamy. 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. Use a cookie scoop to create 1 inch diameter dough balls. Roll them between your hands and then roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
- Substitute an all purpose gluten free flour mix
- Use a dairy free shortening or margarine.