Gingersnap cookies

I stumbled upon this recipe on Allrecipes. It's been a staple fall cookie in our family for many years. Here's what I love the most about this cookie, its crunchy on the outside but soft in the middle. I know you will love this one, give it a try.

2 cups all purpose flour
1 Tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar (2/3 cup sugar 1 Tbsp cinnamon mixed)

Preheat oven to 350 degrees.

Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Slowly add the flour mixture to the sugar/shortening mixture and mix until combined. Pinch off small amounts of dough and roll into 1 inch balls, roll each ball into the cinnamon sugar mixture. Place 2 inches apart onto an ungreased baking sheet.
Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool on a wire rack.