Best Gingersnap Cookies

This cookie recipe, which I modified from “All recipes,” says it was handed down from 1899, and it turned out so perfect. The only thing I changed was the shortening, because I can’t stomach the thought of it in large quantities. I switched it out with “Smart Balance” butter, and it worked beautifully!
Here is what you need:
2 cups sifted flour (according to the comments, this is very important)
1 Tablespoon ground ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
Stir together and then sift again.

3/4 cup butter at room temperature
1 cup sugar
1 egg
1/4 cup molasses (original recipe says dark, but I used regular)

In a mixing bowl, whip the butter a bit, then add the sugar, then egg and molasses.
Sift the flour mixture into the the butter, sugar… mixture a third at a time, till it’s all blended.

Mix up some cinnamon sugar:
1/2 cup sugar
1 Tablespoon cinnamon
Roll dough into one inch in diameter balls, and then roll in the cinnamon sugar.

Now the original recipe says to put on an ungreased cookie sheet, however I almost always like to use a little bit of oil spray on my pans because they’re older.

Bake in a 350 degree oven for 10-12 minutes (mine took 12 minutes). Let them cool on a wire rack (or most of the time I grab a thin kitchen towel).

I may have made mine larger than I was supposed to, because I ended up with 2 1/2 dozen cookies as opposed to the 5 dozen the recipe said it would make, but regardless, they were perfect! A bit crunchy, a bit chewy, and so flavorful!

Printable recipe
Hope you enjoy!

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