Grandma's Gingersnap Cookies

Recipe View Preheat oven to 350°F (175°C). Prepare your mise en place by measuring out all ingredients. Place the cinnamon sugar in a small bowl and set aside for coating. (5 minutes)

Recipe View In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Sift again into another bowl to ensure even distribution and lightness. (10 minutes)

Recipe View In a large bowl, cream together the shortening with an electric mixer until light and fluffy. Gradually add the granulated sugar and continue beating until well combined. Beat in the egg and molasses until the mixture is smooth and airy. (8 minutes)

Recipe View Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft but not sticky. (5 minutes)

Recipe View Pinch off small pieces of dough (about 1 tablespoon each) and roll them between your palms to form 1-inch balls. (10 minutes)

Recipe View Roll each dough ball in the cinnamon sugar, ensuring it is fully coated. Place the coated balls on ungreased baking sheets, spacing them about 2 inches apart. (5 minutes)

Recipe View Bake in the preheated oven for 8-10 minutes, or until the tops are rounded and slightly cracked. Rotate the baking sheets halfway through baking to ensure even browning. (10 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View Serve and enjoy! Store in an airtight container to maintain their delightful texture. (2 minutes)