Gingersnap Cookies

Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl and set aside.

Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

Sift one-third of the flour mixture into the shortening mixture and 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 them with your hands into 1-inch-diameter balls.

Place balls in cinnamon sugar and roll to coat, then place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.