Crisp Soft Ginger Snaps

2 cups sifted flour

1 Tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup dark molasses 

1/3 cup sugar with a Tablespoon or less cinnamon mixed together 

Preheat oven 350 degrees 

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend. Put 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. Add in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an parchment lined baking sheet. I love these cookies for the comfort feel they give me. 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.