Friday, July 8, 2011

Ginger Cookies

I found these while looking for a tasty afternoon snack for the kids and I. Oh boy, were these tasty! My favorite cookie texture – tender and chewy, almost like a brownie, but gingery and spicy. IMG_8979IMG_8982IMG_8985


Ginger Cookies

Adapted from Better Homes and Gardens New Cook Book

Approximately 120 cookies



4 1/2 cups all-purpose flour

4 tsp. ground ginger

2 tsp. baking soda

1 12 tsp. ground cinnamon

1 tsp. ground cloves

1/4 tsp. salt

1 1/2 cups shortening

2 cups sugar

2 eggs

1/2 cup molasses


Preheat oven to 350


1. In a medium bowl, whisk together your flour, ginger, baking soda, cinnamon, cloves and salt.

2. In the bowl of your electric mixer, beat your shortening on low speed for 30 seconds, then add sugar. Beat until well combined, scraping the sides of the bowl as needed. (You can skip this this scraping step if you have a rubber edged blade, such as the Beater Blade.) Add your eggs and molasses and mix until combined. Add all your flour at once and mix in what you can with the mixer, then finish the job with a wooden spoon if necessary.

3. Use a small scoop to pull out balls of cookie dough approximately 1” in diameter (your hands would work here, too). (Balls of dough can be rolled in sugar at this point, if you like. You’ll need about 3/4 cup total.) Arrange cookies 1 1/2 inches apart on ungreased cookie sheets, and bake 8-9 minutes, or until the cookies are puffed and just slightly browned on the bottom. Don’t overbake these! Allow to cool on the sheet for one minute, then remove to a wire rack to finish cooling.