Grandma's Gingersnap Cookies

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

  • Prep Time 0 Hours 20 Minutes
  • Cook Time 0 Hours 10 Minutes
  • Total Time 0 Hours 30 Minutes

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening
  • 1 cup white sugar
  • 1 egg
  • ¼ cup dark molasses
  • ⅓ cup cinnamon sugar

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 air tight container.

Nutritional Information

  • Calories: 121.2 calories
  • Carbohydrate Content: 17.5 g
  • Cholesterol Content: 6.2 mg
  • Fat Content: 5.4 g
  • Fiber Content: 0.3 g
  • Protein Content: 1.1 g
  • Saturated Fat Content: 1.4 g
  • Serving Size:
  • Sodium Content: 126.3 mg
  • Sugar Content: 8.2 g
  • Trans Fat Content:
  • Unsaturated Fat Content: