Grandma's Gingersnap Cookies Recipe

Preheat oven to 350 degrees F (175 degrees C).

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 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.