Okay you know I’m a huge chocolate lover right? I prefer chocolate things (alone, with peanut butter, with oatmeal, with nuts) the majority of the time – especially in the cookie department. To be honest, often I don’t often waste my time/ calories in a non-chocolate cookie (although a good sugar cookie can be a worthwhile use!)
So… Ginger cookies?!? Eh – I could take them or leave them. But last year when I was wanting to make seasonal treats, I figured molassasey ginger cookies were a must make. I wasn’t thinking I would love them, more like they’d be pretty good.
And last year they were. But after a few help from folks who tried them, I made a couple changes this year… and YUMMY!!! SO delicious! I seriously LOVED them and want to make them again soon! Please give these guys a chance and add them in your holiday baking!
adapted from allrecipes.com
2 1/4 c. flour
3 1/2 t. ground ginger
1 t. baking soda
2 t. ground cinnamon
3/4 t. ground cloves
1/2 t. salt
3/4 c. butter flavored crisco
1 c. white sugar
splash of vanilla
1 T. water
3 T. molasses
5 T. white sugar
1. Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
2. In a large bowl, cream together shortening and 1 cup sugar until light and fluffy. Beat in the egg and vanilla, then stir in the water and molasses. (Before measuring the molasses, spray Pam on the tablespoon so it won’t stick. Do this for each tablespoon of molasses you put in!)
3. Gradually stir the sifted ingredients into the molasses mixture. Put the 5 T of sugar into a small bowl. Shape dough into walnut sized balls (or just use a cookie scooper) and roll them in the sugar until covered.
4. Place on ungreased cookie sheet and flatten. (this is key – these cookies won’t flatten much on their own!)
5. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 or so minutes before removing to wire rack to cool completely.
Store in an airtight container or bring to your next Christmas get together!