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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook. Ingredients:
2 cups all-purpose flour |
2 teaspoons ground ginger |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper (optional) |
3/4 cup vegetable shortening |
1/2 cup sugar |
1 large egg |
1/2 cup dark molasses |
2 tablespoons sugar |
Directions:
1. Preheat oven to 350°.
2. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
3. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
4. Beat in egg until blended; beat in molasses.
5. Reduce speed to low; beat in flour mixture just until blended.
6. Place remaining 2 tablespoons sugar on waxed paper.
7. Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
8. Repeat for 10 balls.
9. Place balls 3 inches apart on ungreased cookie sheet.
10. (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
11. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
12. Cookies will be very soft and may appear moist in cracks.
13. Cool 1 minute on cookie sheets on wire racks.
14. Transfer to wire racks to cool completely.
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