It’s the kind of cookie that you need in your cookie jar. And if you don’t have a cookie jar, it’s the type of cookie you should buy one for. I didn’t even know I was a ginger-spice-molasses type person, until I ate these. I looked at the recipe and it looked pretty basic so I was trying to think of something to snazz them up. I thought about sandwiching them with cream cheese frosting, adding orange zest, dipping them in white chocolate etc. But that all changed when I took a bite of a cookie warm out of the oven and I knew that these little beauties needed to stay exactly like they were. Some ginger cookies are soft, some are puffy and cakey. These are are chewy. They’re a little on the thinner side and they crisp just around the edges and then get soft and perfectly chewy in the middle. My kind of cookie.
Nothing complicated here. Just mix your dry ingredients,
And add them to your creamed shortening, sugar, eggs and molasses. I tried them once with all butter and they flattened out with pancakes. I also liked the texture much better with shortening; they were softer and chewier.
Give them a quick roll in sugar,
and then place them on baking sheets. They will puff up a bit while baking,
And I know I said they shouldn’t be messed with, but the one thing they’re practically begging for is to be turned into ice cream sandwiches. Under cook them just a bit and then smoosh them with pumpkin ice cream, or homemade vanilla with cinnamon would be awesome.
Okay, and in this scrumptious variation!
Ginger Spice Cookies
recipe from Paula Deen
3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat. Or don’t line them at all 🙂
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt
and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.
Don’t overbake! You want to keep them nice and chewy-soft in the middle.
Yield: about 4 dozen (thanks to a reader for counting for me!)