YIELD: 25 four-inch cookies
4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 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
3/4 cup coarse or granulated sugar
- In a mixing bowl, sift together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
- Beat shortening until softened. Add sugar gradually and beat until fluffy.
- Add eggs and molasses, and beat well.
- Add flour mixture and beat until well combined.
- Use a 1/4 cup (4 T ) scoop, shape into 2 balls. Roll in coarse or granulated sugar. (I don't actually have a scoop, but these really are better if you make them big! I roll them in raw sugar. It is a similar color to the cookie, and gives a nice texture and extra sugary kick to the cookie.)
- Bake at 350 for 12-14 minutes. Let stand 2 minutes before transferring to a wire rack to cool. (If you overbake these, they will get crunchy. They are meant to be soft and chewy.)
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