2 cups flour, sifted
1 teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 cup sugar
1/4 cup molasses
granulated sugar

If you really like ginger, add 1/2-cup candied ginger, chopped fine (optional)

Measure and sift flour, ginger, cinnamon and salt into bowl.
In a separate large bowl, cream shortening until soft; gradually add sugar, creaming after each addition until the mixture is fluffy. Beat in egg and molasses. Fold in candied ginger. Sift dry ingredients over the the creamed mixture and blend well. Form teaspoonfuls of dough into small balls by rolling them lightly, one at a time, between the palms of hands. Roll dough balls in granulated sugar to cover entire outside surface. Place 2 inches apart on cookie sheet lined with silicone sheet or grease the cookie sheet and bake at 350-degree for 12 to 15 minutes (crispy) or 9-11 minutes for chewy. Cookies will flatten out and have cracks.

These look so good! Are they soft or crispy?

Thank you! I LOVE ginger snaps!

If you cook them between 12–15 minutes they will be crispy.
If you cook them 9–11 minutes they will be chewy.
My family prefers them chewy.

YUM-O! I plan to try these, since I absolutely LOVE gingersnaps (and I prefer chewy, too). My question for you:

Do you use dark or light molasses?

Yes, I use Grandmas' brand dark molasses.

Thank you