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Grammy's Gingersnap Cookies

Make these holiday treats that have been a tradition for Rod and Ann Marie for years!

I remember watching my Grammy making these cookies every holiday season; rolling the little cookie dough balls in sugar and the aroma of spices wafting through the kitchen. This melt-in-your-mouth ginger cookie is a treasured recipe passed down in our family.

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup shortening
  • 1 cup white sugar
  • 1 egg
  • ¼ cup dark molasses

Instructions

1. Preheat oven to 350 degrees

2. Sift the flour, ginger, cinnamon, baking soda and salt into a bowl. Stir to blend evenly, then sift a second time.

3. In a separate mixing bowl, cream the shortening and sugar. Beat in the egg and molasses.  Gradually add the flour mixture and stir thoroughly until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet.  

4. Bake in a preheated oven for 10 minutes until the tops are rounded and slightly cracked.  Remove from baking sheet and cool.  Makes 4 dozen.

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