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Gingersnap Cookies

Yield 3 1/2 dozen

Ingredients

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 EGG

1/4 cup MOLASSES

1/3 cup CINNAMON SUGAR*

Instructions

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.

Notes

*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/