Nothing says holidays like homemade Gingersnap Cookies!
It’s that time of the year where we get out grandma’s box of handwritten holiday cookie recipes and start baking! We all have our favorites from ginger snaps to toasty macaroons. If you’ve lived in the south long enough, you’ll know that some recipes might seem a little odd or even experimental, but trust me, even the weird ones will bring a smile to your face after taking that first nibble.
Gingersnaps are one of those amazing cookies that go well with soda, milk and coffee!!! Try out THIS recipe and remember — these not only taste good, but they make the whole house smell amazing!!! Enjoy!
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 tsp vanilla
1/4 cup dark molasses
1/3 cup cinnamon sugar
Preheat oven to 350 degrees F
Whisk the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Beat shortening and sugar in a mixing bowl and until creamy.
Beat in the egg, vanilla and dark molasses.
Put in 1/3 of the flour mixture into the shortening mixture; stir. Sift in the remaining flour mixture, and mix together until a soft dough forms.
Scoop small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
Cool cookies on a wire rack. Store in an airtight container.