Best Ginger Cookies
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
3/4 cups shortening
3/4 cup butter
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening and butter with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Stir in the flour mixture with the electric mixer.
Shape dough into 1-inch balls. You can freeze these now or roll the balls in the 3/4 cup coarse sugar. (Turbinado, which is raw sugar, works well)
Place about 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be soft and chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days.
Makes about 5 dozen cookies.
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