Gingersnap Cookies – Making Them Is a Snap!
Gingersnap cookies make a simple morning/afternoon/evening/3AM treat. Gingersnap cookies also are fabulous crushed.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 24 cookies
- 2 C sifted all-purpose flour
- 1 T ground ginger
- 2 t baking soda
- 1 t ground cinnamon
- 1/2 t salt
- 3/4 C shortening I used room-temperature unsalted butter
- 1 C sugar
- 1 egg
- 1/4 C dark molasses
- 1/3 C cinnamon sugar I skipped this
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/butter 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 (or any size that you like) between your hands.
Roll each ball in cinnamon sugar (if you dig that), 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.
Calories: 151kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 157mg | Potassium: 67mg | Sugar: 13g | Vitamin A: 10IU | Calcium: 11mg | Iron: 0.7mg