I just made the best gingersnaps I've ever had. I already ate 1/2 dozen of them and they aren't even finished baking yet. So I have to post the recipe. It's "Grandma's Gingersnap Cookies," posted at All Recipes by Marie Ayers. I just made a few changes:
Ingredients:
2 cups sifted flour
1 tbsp ground ginger (I used about 1 1/2 tbsps)
2 tsps baking soda
1 tsp ground cinnamon (I used about 2 1/2 tsps)
1/2 tsp salt
3/4 cup shortening
1 egg
1/4 cup dark molasses (I used mild, because it's what I have, and I used a bit more than 1/4 cup)
1/3 cup cinnamon sugar (I mixed this one-to-one, but I really love cinnamon)
1. Preheat oven to 350
2. Mix and sift the first five ingredients. Sift a second time and place the mixture back in the sifter. I think this double-sifting is important, because these have a really great tender crumb.
3. Beat the shortening until creamy. Add the 1 cup sugar gradually and continue beating. Beat in egg and molasses.
4. Sift the flour mixture in about 1/3 at a time, stirring after each. I switched to a wooden spoon here, because I am sad and do not have a real mixer.
5. Roll the dough into tiny balls, roll the balls in cinnamon sugar, put on a parchment covered cookie sheet. I think the tinyness is important here. I did mine small enough to get 5 dozen from this recipe. For some reason they are better smaller.
6. Cook. The recipe says it takes 10 minutes, I think it takes about 7. Tops are rounded and slightly cracked when when they're done. Cool on a wire rack.
These are spicy, so enjoy with good cold milk.
Yummy!