I bake to sweeten life

Gingersnap Cookies


Ingredients:

  • 1 cup sifted all-purpose flour
  • 1 cup sifted whole wheat flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 3/4 cup shortening
  • 1 cup brown sugar, packed
  • 1 egg, large
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon sugar

Directions:

  1. Preheat oven to 350 °F.
  2. Sift the flour, ginger, baking soda, baking powder, cinnamon, nutmeg, allspice and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  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. Sift in the remaining flour mixture, and mix together until a soft dough forms.
  4. Pinch off 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.
  5. 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.

Makes 27-30 cookies

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