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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 circle of relatives considering 1899."
Ingredients :
- 2 cups sifted all-motive flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- three/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup darkish molasses
- 1/3 cup cinnamon sugar
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 30M |
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- Preheat oven to 350 ranges F (175 tiers C).
- Sift the flour, ginger, baking soda, cinnamon, and salt right into a mixing bowl. Stir the aggregate to blend evenly, and sift a second time into some other bowl.
- Place the shortening into a blending bowl and beat till creamy. Gradually beat in the white sugar. Beat within the egg, and dark molasses. Sift 1/3 of the flour aggregate into the shortening mixture; stir to very well combo. Sift within the remaining flour aggregate, and mix together till a smooth dough forms. Pinch off small quantities of dough and roll into 1 inch diameter balls between your fingers. Roll every ball in cinnamon sugar, and location 2 inches aside on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a cord rack. Store in an air tight container.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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