Grandma's Gingersnap Cookies

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup shortening
• 1 cup white sugar
• 1 egg
• ¼ cup dark molasses
• ⅓ cup cinnamon sugar

Instructions

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, and sift a second time into another bowl.Place the shortening 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. 
3. Place the shortening 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.
4. Sift in the remaining flour mixture, and mix together until a soft dough forms.
5. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
6. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
7. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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