Cinnamon Gingersnap Cookies

These favorite holiday cookies get a flavor boost with an added spoonful of cinnamon. Photo credit: Susan Whetzel from Doughmesstic.

Serves: Makes 4 dozen or 24 (2 cookie) servings.
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Preheat oven to 350°F. Mix flour, cinnamon, ginger, baking soda and salt in medium bowl. Set aside.

  • Beat sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on ungreased baking sheets.

  • Bake 10 minutes for chewy cookies. For crisp cookies, bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.

Nutrition information

(Amount per serving)

  • 142Calories: 142Cholesterol: 9mg
  • Sodium: 158mgProtein: 1g
  • Total Fat: 6gFiber: 0g
  • Carbohydrate: 21g