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| Grandma's Gingersnap Cookies |
"This soften-in-your-mouth ginger cookie recipe that I obtained from my grandmother has been enjoyed in my own family considering that 1899."
Ingredients :
- 2 cups sifted all-motive flour
- 1 tablespoon floor ginger
- 2 teaspoons baking soda
- 1 teaspoon floor cinnamon
- 1/2 teaspoon salt
- three/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 30M |
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- Preheat oven to 350 tiers F (a hundred seventy five degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a blending bowl. Stir the mixture to combination flippantly, and sift a 2d time into some other bowl.
- Place the shortening into a blending bowl and beat till creamy. Gradually beat inside the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour aggregate into the shortening mixture; stir to very well combo. Sift in the final flour mixture, and mix together till a soft dough paperwork. Pinch off small quantities of dough and roll into 1 inch diameter balls between your arms. Roll each ball in cinnamon sugar, and area 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and barely cracked, about 10 minutes. Cool cookies on a twine rack. Store in an air tight box.
Notes :
- Reynolds® parchment can be used for easier cleanup/elimination from the pan.
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