Ginger Cookies

 

Holiday favorite right here!  These cookies are the perfect Christmas cookie!  I’ve been making these for almost a decade now!  I used to make these cookies back before I had my boys.  Really, back before I even met my hubby…..so I have been making them for a long long time!  I remember making them with my mom one year and we were eating them faster then we could take them out of the oven.  When my dad got home that night and we all sat down to eat dinner my mom and I were too full and hardly ate.  My dad questioned why we weren’t eating and my mom and I just looked at each other and laughed.  So, yeah these cookies are the bomb!

This is also a great recipe to make with your little ones.  Give them the job of rolling the cookies in the sugar!  Thats the best part!

Be sure to store these cookies in an airtight container!  They tend to harden rather quickly if they are left out!  And it’s totally ok to undercook this cookie.  If they look like they need an extra couple minutes to bake, take them out!  You don’t want to over bake them!  They will continue to cook for a minute on the pan after you get them out of the oven.  I suggest making two batches!  Once you see how fast they go you will be glad you doubled it!  (This recipe is not doubled, it’s just a single batch recipe, I just suggested doubling it because they are so yummy!)

 

Ingredients:

3/4 cup shortening

1 cup of sugar plus more for rolling dough in

2 cups flour

1 egg

1/4 cup molasses

2 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

1/2 tsp salt

 

 

Directions:

Preheat oven to 350°.

Line baking sheets with parchment paper.

Cream shortening and sugar on low speed until completely combined.  Add egg and molasses and beat until fully incorporated.

In separate bowl mix flour, baking soda, cinnamon, ginger, cloves and salt.  Slowly add to wet mixture and mix until well combined.

Roll dough into 1 inch balls and then roll balls into sugar (this is where your kids come in) 😉

Place on cookie sheet 1/2 inch a part.  Bake for 10-12 minutes (Again, don’t over bee if they look a tad under cooked that’s ok, they will cook a little longer on the cookie sheet when you take them out.)

Let cookies cool for 1 minute on cookie sheet then move to wire rack to continue to cool.

Store cookies in airtight container for up to 10 days.

 

HAPPY HOLIDAYS!!!!