Ginger Cookies

These are not your average cookie! I was looking for a gingersnap recipe a little while ago, and decided to try this one. I was so impressed by the balance of cloves and ginger in the cookies; it was hard to stop eating them! My ideal cookie is soft and chewy, and these hit the spot!

These aren’t technically gingersnaps, but are aptly named “Ginger Cookies,” and while the spices make me think of winter holidays, I would gladly eat them any day! I can almost smell them now!

  • 4  1/2 cups all-purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 1  1/2 ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 1  1/2 cups shortening
  • 2 cups sugar
  • 2 eggs (or equivalent egg substitute)
  • 1/2 cup molasses
  • 3/4 cup sugar

1. Preheat oven to 350 degrees. In a medium bowl, mix flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, beat shortening with a mixer for 30 seconds. Add 2 cups sugar. Beat until combined, scraping bowl as needed. Beat in eggs and molasses. Add flour mixture.

3. Shape dough into 1-inch balls. Roll balls in 3/4 cup sugar; place 1  1/2 inches apart on a greased cookie sheet. Flatten balls of dough with the bottom of a glass if desired.

4. Bake 8 to 9 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on a cookie sheet 1 minute. Remove; cool on a wire rack.

Yield: About 120 cookies

{Kudos to Better Homes and Gardens 100 Best Cookies magazine!}

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