Oh Snap, Gingersnaps!

Our daily afternoon refreshments of lemonade and gingersnap cookies are a favorite among our guests. That's why it's only appropriate to make our first recipe on gingersnaps. For the entire Glorietta Bay Inn experience while you're at home, pair with s

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

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 the 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.

Recipe Summary:
Cook Time: 10 minutes

Other recipes by Glorietta Bay Inn:
Mansion Cookies

Recipe Provided By:
Glorietta Bay Inn
Coronado, CA

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