These are some melt in your mouth gingersnap cookies that have been made in my family for many years now. Gingersnap cookies are a highly addictive, sugar coated cookie. That gets it’s chewy texture and spicy flavor from adding dark molasses and ground spices (cinnamon, ginger and cloves) to the batter. These are great to eat along with a good cup of coffee or a tall glass of milk.
These gingersnap cookies do differ from traditional gingersnaps somewhat, in that these cookies are more tender and chewy than the more traditional version. These are one of my favorite cookies and I think you and your family will enjoy these as well.
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
- Preheat oven to 350 degrees 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 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 between your hands. Roll each ball in cinnamon sugar, 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.