Old-Fashioned Gingersnap Cookies
These Old-Fashioned Gingersnap Cookies are just like grandma used to make! Perfectly crisp with plenty of ginger and molasses flavor! They are sure to become a family favorite!
Servings: 25 cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup shortening
- 1 cup granulated sugar
- 1 egg
- ¼ cup dark molasses
- Cinnamon sugar optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Stir to make sure the mixture is well combined. Set aside.
- Place the shortening in a mixing bowl and beat until creamy. Gradually beat in the sugar. Add the egg and dark molasses; mix until thoroughly combined. Add the flour gradually, mixing well after each addition, to the shortening mixture until a soft dough forms.
- Roll dough into 1-inch balls (or use a cookie scoop). Roll each ball into the cinnamon sugar, if desired. Place 2 inches apart on a Silpat or parchment paper lined baking sheet.
- Bake 10 minutes or until the tops are rounded and slightly cracked. Allow cookies to cool 3 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Store baked cookies in an air-tight container.
Notes
- Never buy a jar of "cinnamon sugar" when it's so easy to make what you need! A good ratio is 1:4 cinnamon to sugar, so 1 tablespoon cinnamon to 4 tablespoons (1/4 cup) granulated sugar.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 138mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.005mg | Calcium: 11mg | Iron: 1mg
