This melt-in-your-mouth ginger cookie recipe is one of my favorites that my grandma used to make. I guarantee you that they will be gone before you have time to put them on the cooling rack.
Grandma's Ginger Snap Cookies
Passing on this recipe from my Grandma.
They are soft and easy to make.
Preheat oven to 350 degrees.
In a large mixing bowl, mix flour, ginger, baking soda, cinnamon and salt. Mix this mixture to blend.
Put the shortening in a mixing bowl and beat until creamy. Add your vanilla. Gradually beat in the white sugar. Beat in the egg and molasses. Mix well. Gradually add the flour mixture. Mix together until a soft dough forms. Pinch off small (or large!!) amounts of dough and roll in to balls between your hands. Roll each ball in the cinnamon sugar, and place 2 inches apart on ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool Cookies on a wire rack. (Mine never make it to the rack) Store in an air tight container.
I usually double this recipe and make the cookies bigger.