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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 family on the grounds that 1899."
Ingredients :
- 2 cups sifted all-cause flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- half of teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/four cup darkish molasses
- 1/three cup cinnamon sugar
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 30M |
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- Preheat oven to 350 ranges F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the combination to combination evenly, and sift a 2nd time into another bowl.
- Place the shortening right into a mixing bowl and beat until creamy. Gradually beat within the white sugar. Beat in the egg, and darkish molasses. Sift 1/3 of the flour combination into the shortening mixture; stir to thoroughly blend. Sift in the closing flour combination, and mix collectively until a tender dough forms. Pinch off small quantities of dough and roll into 1 inch diameter balls between your palms. Roll each ball in cinnamon sugar, and vicinity 2 inches aside on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and barely cracked, approximately 10 mins. Cool cookies on a cord rack. Store in an air tight container.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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