Ginger-Molasses Cookies

I LOVE ginger cookies in the fall.  I have to make them at least once every year.  I made these a couple of months ago and I’m only now getting around to blogging the recipe…but now that I’m blogging, I feel like making them again.  This recipe is the perfect mix of spices.  They are chewy and just oh, so good.  Enjoy!

Ginger-Molasses Cookies (from The Crepes of Wrath)


2 cups all purpose flour

2 teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon cloves

2 teaspoons baking soda

1/2 teaspoon salt

1 cup firmly packed brown sugar

1/2 cup vegetable shortening, room temperature

1/4 cup unsalted butter, room temperature

1 large egg

1/3 cup molasses

demerrara sugar for rolling


1. Combine the flour, spices, baking soda, and salt in medium bowl; whisk to blend.

2. In a large bowl using an electric mixer beat shortening and butter to combine, add brown sugar and beat until well-combined and fluffy.

3. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

4. Preheat oven to 350°F. Grease/line 2 baking sheets. Spoon raw sugar in thick layer onto small plate. Using wet hands (this prevents the dough from sticking to you), form dough into balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart, flatten slightly with the palm of your hand.

5. Bake cookies until cracked on top but still soft to touch and moist inside, about 8-10 minutes (do not overbake). Cool on sheets 1 minute. Carefully transfer to racks and cool.


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