Molasses Ginger Cookies
This was originally my grandma Lucy’s recipe. I added the fresh ginger. You can use powdered ginger* if you like, but fresh gives you the best flavor. My youngest daughter, Emily, is a very picky eater, but she does enjoy these cookies. I like them best as a mid-afternoon snack with a cup of tea.
The recipe can be easily converted to gluten free. For Thanksgiving last year I used it to make a ginger cookie crust for cheesecake. Wow! Versatile as well as delicious. See notes on this in “Final Thoughts” below.
The Stuff You Need:
Makes about 4 dozen cookies
2 cups Flour – or – 2 cups all purpose gluten free baking mix
1/2 teaspoon ground Cloves
1 teaspoon ground Cinnamon
1/2 teaspoon Salt
3/4 cup Vegetable Shortening
1 cup Sugar
1/4 cup Molasses
1 teaspoon grated fresh Ginger
1/4 cup Raw sugar for garnish (optional)
How To Do This:
- Combine the flour, cloves, cinnamon, and salt in a small bowl and set aside.*
- In a larger bowl, combine the shortening and sugar, stirring until smooth. You can use a mixer or food processor, if you have one. If not, use the back of a large spoon.
- Add the molasses, the grated ginger, and the egg; stirring after each ingredient to combine thoroughly.
- Get your dry ingredients from step 1 and gradually add this to the batter in the larger bowl.
- When everything is mixed together, chill the dough in the fridge for about 20 minutes.
- Using your hands, roll the dough into 1″ balls and place on a baking tray, 3 or 4 per row, evenly spaced.**
- Using the bottom of a drinking glass or canning jar, gently flatten the cookie balls.*** Then, dip the glass or jar into the raw sugar and gently press the sugar onto the top of each cookie.
- Set the oven to 375 degrees and preheat. Bake for 8 to 10 minutes.
- When done, use a metal spatula to move the cookies off the baking sheet and allow to cool on a wire rack.****
- If the cookies are too soft to move yet, let them set up on the tray for a minute or two.
*If you want to use powdered ginger, add 1/2 teaspoon of it to the dry ingredients in the first bowl.
**If you own a 1 & 1/2 tablespoon scoop, you can really save some time here. Just scoop, level the top by scraping off the edge of the bowl, and drop onto your sheet tray, spacing evenly.
***You can press down the cookies with a fork instead, making an “X” or “+”, then sprinkle the raw sugar on, if desired.
****If you have a large pizza pan with holes in it, flip it upside down and it doubles as a cooling rack.
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