Gingersnaps
For about 40 cookies
  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs ground ginger
  • 1 tsp cinnamon
  • sugar for rolling
  1. Preheat oven to 350 °F. Grease some cookie sheets.
  2. Beat together the shortening and sugar. Add the egg and beat until light and fluffy.
  3. Sift together the flour, baking soda, salt, ginger, and cinnamon, then beat into the other mixture until smooth.
  4. Gather small bits of dough and roll between the palms of your hands into 1-inch balls. Roll in sugar, then place on the cookie sheets, 2 inches apart.
  5. Bake about 10 to 12 minutes, until cookies have spread and tops have cracked. Remove from cookie sheets and cool on a rack.