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
Preheat the oven to 350 degrees F.
Place cinnamon & sugar in a bowl for later.
Sift dry ingredients: flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Mix until blended.
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.
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.
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.
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!