Andrew’s Gingersnap Cookies

Ingredients:

• ⅓ cup cinnamon sugar (for coating)

• 2 cups sifted all-purpose flour

• 1 tablespoon ground ginger

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ¾ cup shortening or butter

• 1 cup white sugar

• 1 large egg

• ¼ cup dark molasses

Instructions:

1. Preheat the oven to 350 degrees F.

2. Place cinnamon & sugar in a bowl for later.

3. Sift dry ingredients: flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Mix until blended.

4. Cream shortening or butter in a large bowl with an electric mixer. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

5. Sift 1/3 of the flour mixture into the mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

6. Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

7. Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through.

🎁✨ Pro tip: Allow the cookies to cool for a few minutes on a wire rack before indulging!