Instructions

• For the gingersnap dough:
• Cream together sugar and shortening until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Stir in molasses, ginger powder, and ground cinnamon until well combined.
• In a separate bowl, sift together baking soda, salt, and flour.
• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• Cover the dough and refrigerate for at least 1 hour.
• For shaping and baking the cookies:
• Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
• Scoop out tablespoon-sized portions of dough and roll into balls.
• Place the dough balls on the prepared baking sheets, spacing them apart.
• Flatten each dough ball slightly with the bottom of a glass dipped in sugar.
• Bake the cookies for 10-12 minutes, or until set and slightly golden around the edges.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.