Granny's Famous Gingersnaps

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease an 18x26-inch baking sheet.

Step 3 -In a large bowl, add the shortening and 1 cup of the sugar and use an electric hand mixer to cream the mixture until it is light and fluffy, about 5-7 minutes.

Step 4 -Add the egg and the molasses to the shortening mixture and beat until it is well-combined.

Step 5 -In another large bowl, add the flour, baking soda, the ginger, the cinnamon, and the salt and whisk to combine.

Step 6 -Gradually add the flour mixture to the molasses mixture and beat to combine.

Step 7 -In a small shallow bowl, add the remaining sugar.

Step 8 -Shape the dough mixture into level balls that equal 1 tablespoon and dip 1 side of each into the sugar.

Step 9 -Place the coated dough balls, sugar-side up, about 2 inches apart onto the prepared baking sheet.

Step 10 -Bake the cookies until they are lightly browned and crinkly, about 12-15 minutes.

Step 11 -Transfer the cookies to a wire rack and let them cool. Repeat the baking process until all of the cookie dough has been used.

Step 12 -Serve.