Yield 3 1/2 dozen
2 cups FLOUR
1 Tablespoon GROUND GINGER
2 teaspoons BAKING SODA
1 teaspoon GROUND CINNAMON
1/2 teaspoon SALT
6 Tablespoons BUTTER, room temperature
6 Tablespoons SHORTENING
1 cup SUGAR
1/4 cup MOLASSES
1/3 cup CINNAMON SUGAR*
Preheat oven to 350 degrees.
Sift* flour, ginger, baking soda, cinnamon and salt.
Beat butter, shortening and sugar together until creamy. Add egg and molasses, mix well.
Slowly add flour mixture.
Use a small cookies scoop to form dough into balls (1 Tablespoon size), roll in cinnamon sugar.
Bake for 10 minutes.
*I measured out about 1/3 cup sugar and added about 1/8 teaspoon cinnamon.
*I don't usually sift ingredients, but it's important here to make sure the ground ginger is evenly dispersed.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2017/12/gingersnap-cookies/