Andrew’s Gingersnap Cookies

 Andrew’s Gingersnap Cookies


  • 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


  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!


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