Here's the recipe:
Grandma's Gingersnap Cookies
-2 cups sifted all-purpose flour
-1 tbsp ground ginger
-2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp salt
-3/4 cup shortening
-1 cup white sugar
-1/4 cup dark molasses
1/3 cup cinnamon sugar
1. Preheat oven to 350 degrees (F)
2. Sift the first five ingredients together in a mixing bowl. Stir to mix evenly and then sift a second time.
3. In a separate bowl, beat the shortening 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 stir 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 then place 2 inches apart on an ungreased baking sheet.
4. Bake in a 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.