Grandma's Gingersnap Cookies: A Classic Recipe

Ingredients

• 0.33 cup cinnamon sugar
• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.75 cup shortening
• 1 cup white sugar
• 1 large egg
• 0.25 cup dark molasses

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare the cinnamon sugar by placing it in a bowl and setting it aside.
2. Sift together the flour, ginger, baking soda, cinnamon, and salt in a large bowl. Ensure they are well combined, then sift a second time.
3. In a large bowl, cream the butter with an electric mixer until smooth. Gradually add the sugar and beat until well combined. Incorporate the egg and molasses, beating until the mixture is light and fluffy.
4. Gradually add 1/3 of the sifted flour mixture to the butter mixture, stirring until well combined. Incorporate the remaining flour mixture until a soft dough forms.
5. Pinch off small portions of the dough and roll them into 1-inch balls.
6. Coat each ball thoroughly by rolling it in the cinnamon sugar mixture. Arrange the coated balls 2 inches apart on ungreased baking sheets.
7. Bake in the preheated oven until the tops are rounded and slightly cracked, approximately 10 minutes. Rotate the baking sheets halfway through for even baking. Allow to cool completely on a wire rack.

Nutrition

• Calories: 3462 kcal
• Fat Content: 146 g
• Fiber Content: 14 g
• Sugar Content: 313 g
• Sodium Content: 4782 mg
• Protein Content: 35 g
• Cholesterol Content: 552 mg
• Carbohydrate Content: 518 g
• Saturated Fat Content: 90 g
• Unsaturated Fat Content: 0 g