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.