Ingredients
Equipment
Method
- In a small bowl, stir together white sugar and cinnamon to make the cinnamon sugar to roll the cookie balls in. Set aside.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, and salt. Set this bowl aside as well.
- In the bowl of a stand mixer (or with a hand mixer) on medium speed, beat the shortening until creamy.
- Slowly add in the sugar. Scrape the sides of the bowl.
- Add the egg and molasses and mix until incorporated.
- Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
- Preheat the oven to 350 degrees F.
- Using a medium cookie scoop (or your hands) to portion, roll the dough into 1 1/4 inch balls and roll in the cinnamon sugar.
- Place 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
- Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom.
- Remove from the oven and allow to cool on the baking sheets. Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!