This recipe for gingersnaps makes gingersnap cookies that melt in your mouth! I received this ginger cookie recipe from my grandmother; it’s been enjoyed in my family since 1899. Store cookies in an airtight container.
Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::60
Yield::60 cookies
Ingredients
⅓ cup cinnamon sugar
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening or butter
1 cup white sugar
1 large egg
¼ cup dark molasses
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.
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Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.
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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.
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Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.
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Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.
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Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.
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Enjoy!
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From the Editor
The magazine version of this recipe uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar to coat the cookies before baking.