I got this recipe from an old friend. Those of you who like the flavors of gingersnaps, but not the crunch (like the hubby, who’s a total “soft” cookie snob), will love these cookies. They are delicious, and spicy, and soft, and chewy. They look fake, because they have the perfect crackle to them, but trust me when I say they’re real!
Ginger Cookies
Ingredients
- 3/4 cup vegetable shortening
- 1 cup brown sugar
- 1 egg
- 6 tbsp molasses
- 2 cups flour
- 3/4 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- white sugar for coating
Instructions
- Preheat oven to 350°F. Lightly grease a baking sheet.
- In a medium sized bowl, mix together dry ingredients. Set aside.
- In a large bowl, cream together brown sugar and shortening. Add egg and molasses and mix until smooth. Gradually beat in dry ingredients.
- Roll dough into balls (approx. 1 1/2 inches across), then roll in white sugar. Place balls on prepared cookie sheet 2 inches apart. Do not press down. They will flatten and crack as they bake.
- Bake in preheated oven for 12 minutes.
1 Comment
Courtney
February 4, 2012 at 5:25 pmI finally made these but used butter instead, and they turned out great! I just omitted the salt and had to leave them on the baking sheet for a few minutes after taking hem out of the oven because they fell apart quite easily when they were warm. (although having a few ‘ruined’ cookies is never a huge disappointment for me! ;) )