Some cookies are just more meaningful, and these are as tasty as they are loved! Granny’s Famous Gingersnaps are certainly going to warm your heart. That wonderful molasses flavor sure does shine through in these chewy little whippersnappers. So, whip up a batch of Granny’s Famous Gingersnaps and feel all the love. She sure knows how to snap you out of a dessert slump!
Ingredients
- 3/4 cup shortening
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease an 18×26-inch baking sheet.
Step 3 –In a large bowl, add the shortening and 1 cup of the sugar and use an electric hand mixer to cream the mixture until it is light and fluffy, about 5-7 minutes.
Step 4 –Add the egg and the molasses to the shortening mixture and beat until it is well-combined.
Step 5 –In another large bowl, add the flour, baking soda, the ginger, the cinnamon, and the salt and whisk to combine.
Step 6 –Gradually add the flour mixture to the molasses mixture and beat to combine.
Step 7 –In a small shallow bowl, add the remaining sugar.
Step 8 –Shape the dough mixture into level balls that equal 1 tablespoon and dip 1 side of each into the sugar.
Step 9 –Place the coated dough balls, sugar-side up, about 2 inches apart onto the prepared baking sheet.
Step 10 –Bake the cookies until they are lightly browned and crinkly, about 12-15 minutes.
Step 11 –Transfer the cookies to a wire rack and let them cool. Repeat the baking process until all of the cookie dough has been used.
Step 12 –Serve.
