These gingersnaps are a staple of the Young family. After years and years of my grandma making these during the winter, for Christmas, and even during the summer, I have taken over making them. The process is extremely easy and they turn out melt in your mouth. I make these whenever my dad has a special craving for them because they are his number one favorite cookie. Nice and soft. 🙂
- ¾ cp shortening
- 1 cp brown sugar
- 1 egg
- ¼ cp molasses
- 2 ¼ cps flour
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- Granulated sugar
- Mix shortening, brown sugar, egg and molasses.
- Add in remaining ingredients except granulated sugar.
- Cover and chill 1 ½ hrs
- Heat oven 325 degrees
- Shape into balls, roll in sugar Bake on a Silpat baking mat on a cookie sheet for 10-12 min
*If you are in a rush to make them, they still turn out if they are not chilled. Chilling is just ideal for the perfect gingersnap.
*You can add sprinkles to the top such as red or green during Christmas time.