For Christmas I have a few “classics” in my repertoire. This is one of them. What I like about these cookies is that they are chewy and soft, without being too sickly sweet, which is surprising for a cookie. Its dangerous how much you can eat because of this. I also love how the spices combine to what can only be described as Christmas. The combination of Cinnamon, clove, ginger, molasses brings back memories of Christmas seasons past and a sense of tradition.
This cookie is also a little nontraditional than the classic gingerbread cookie. Traditional gingerbread has a tendency of having a tough gritting texture – which is probably why they are more known as a material for building houses rather than eating. This cookie has the same flavor with a more pleasant texture.
Ginger Cookies
Ingredients
- 3/4 cup vegetable shortening
- 1 egg
- 1 cup sugar (+1/2 cup for rolling)
- 1/4 cup molasses
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a separate bowl, mix together sifted flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- With an electric mixer on low speed, combine shortening and sugar. Once combined add in Egg and Molasses
- Gradually add in flour mixture to the molasses mixture. And mix until dough has formed.
- Roll dough into 1 inch balls, then roll them in sugar and place them on the baking sheet 1/2 inch apart or more and flatten with your fingers.
- Bake for 8-10 minutes
