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Ingredients

2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ¾ cup shortening 1 cup white sugar 1 egg ¼ cup dark molasses ⅓ cup cinnamon sugar

Nutrition Info

121.2 calories carbohydrate: 17.5 g cholesterol: 6.2 mg fat: 5.4 g fiber: 0.3 g protein: 1.1 g saturatedFat: 1.4 g servingSize: - sodium: 126.3 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
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. 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.
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.

5 dozen

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.