First of all, just a quick reminder that the yarn and felt wreath giveaway closes tonight at midnight, so get your entries in if you want to win. I will be announcing the winner tomorrow!
Now, this ginger cookie recipe is one my grandmother has been making for years. If you don't like these cookies, and you're in our family, we'll just break you down until you do. For example, my little sister only liked chocolate chip until we brainwashed her into liking these as well. When my husband joined the family, he had to convert to loving these cookies, or be shunned. These are not the traditional ginger snaps, in that they are not a crispy cookie (the "snap"). We like them soft and chewy!
1 C. Sugar + a small bowl of white sugar for rolling dough
3/4 C Shortening
1/4 C Molasses
2 C Flour
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Ground Cloves
3/4 tsp Ground Ginger
Just a quick tip. When baking, measure ingredients exactly. Also, do not, I repeat, DO NOT substitute margarine for the shortening. "But why? Google says I can!" you may be tempted to say, but Google is wrong. Shortening has no water content like margarine does. I made the mistake of using margarine instead of shortening for this batch because our shortening in the cupboard expired three years ago. *hangs head in shame* The water content in the margarine will make your dough too wet, which will be a sticky mess when you try and roll it onto balls and will make your cookies so flat, there might be holes in them. Science is fun!
1. Preheat oven to 350 degrees F.
2. Cream together sugar and shortening with an electric mixer. Add egg and mix well. Add molasses and mix well.
3. In a separate bowl, sift together all the remaining dry ingredients. Add to the wet mixture a little at a time until all the dough is incorporated.
4. Make cookie dough balls the size of small walnuts and roll them in the white sugar. Be sure not to work the dough too much or they may not flatten out. You don't want hard lumps of cookie when you're done.
5. Place about 2" apart on an ungreased baking sheet and bake for about 8 minutes.
6. Remove from oven. Let cookies sit on pan for a minute or two, then carefully remove to cooling racks.