This has become our family favorite holiday cookie - both crisp and chewy and full of all the sweet flavors of Christmas.
Makes 28 3” cookies
Dry Ingredients
2 ¼ cups flour
1 teaspoon baking soda
2 teaspoons ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
Combine the above ingredients in a large bowl and set aside
¾ cup organic non-hydrogenated vegetable shortening such as Spectrum
1 cup granulated sugar (plus extra for rolling the cookies)
1 egg
¼ cup molasses
In a stand mixer add the shortening and sugar and beat until well combined and fluffy
Add the egg and molasses and beat to combine
Add the dry ingredients slowly and beat until the dough comes together - this is a stiff dough
Line a cookie sheet with parchment paper
Measure the dough with a 1 1/2 “ cookie scoop and roll the piece of dough into a ball
Roll the ball in a small dish of granulated sugar to coat
Place it on the cookie sheet, about 2 ½ inches apart - they will spread
Bake the cookies at 350 degrees for 12 minutes - They will look puffy, but they flatten out when they cool
Do not over bake as they will not be chewy in the center
Let cool for 5 minutes before transferring to a wire rack
Ready for the oven
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