by Butter & Sugar
Homemade, soft & chewy gingersnap cookies- holiday classic.
*I cut the original recipe from in half (from allrecipes.com), which made a plate of 17 cookies. Feel free the double the recipe. Also I substituted the shortening for butter, which made for chewy rather than crispy cookies.
1 cup sifted all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup and 2 tablespoons shortening (or butter)
1/2 cup white sugar
2 tablespoons dark molasses
2 tablespoons sugar for rolling cookies
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.
3. Place the butter 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 sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.