Grandma’s Gingersnap Cookies

Sundays were made for visiting Grandma and Grandpa. When I was little, we had a routine on Sundays. We went to church in the morning, and then to Grandma’s house for lunch. She made the same thing every Sunday: roast beef with gravy, and mashed potatoes and black olives . . . one for every finger! She loved making pies. That was her favorite Sunday dessert. But my personal favorite was these gingersnap cookies! Fluffy and chewy and packed with flavour!

These delicious cookies are a staple in our house during the Christmas season. Add them to Christmas cookie plate and you will not be disappointed!

Begin by measuring your flour, baking soda, cinnamon, ginger and salt into a medium bowl. Mix with a fork until the dry ingredients are blended and then set aside.

In the bowl of your electric mixer measure your shortening and sugars. Beat on medium-high for 2-4 minutes or until light and fluffy. Scrape the sides of your bowl with a spatula. Beat in egg, scraping sides. Add the molasses and mix until smooth

Add your dry ingredients. Mix the dry and wet ingredients together just until blended. Do not over mix. Chill the dough for 1 hour or over night.

Pour 1 cup of granulated sugar into a large dish (a dish is easiest, you do not want a deep bowl, that is awkward to fit your hands into, nor a plate which allows the sugar to spill out). Remove dough from the refridgerator. Roll the dough into 1/1.5 inch balls. Rolls the balls in your sugar. Place on silicone mat or parchment paper on a cookie sheet.

Bake for 5-7 minutes. Be careful not to over bake them which is easy because they are dark brown in coloring. You want them to be soft and fluffy, not hard and dark brown.

Enjoy! These cookies always remind me of Christmas!

What is your favorite holiday cookie recipe?

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