There's something about ginger cookies that's just so comforting.
Meredith did a great job with a recipe she adapted from Better Homes and Gardens. The cookies were perfect -- soft in the middle and very yummy. Most importantly, they got the thumbs up from Jakey.
These ginger cookies are hand-held comfort. The recipe was adapted from adapted from the New Better Homes and Gardens Giant Ginger Cookes recipe.
- 4 1/2 cups all-purpose flour
- 4 tsp ground ginger
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp salt
- 1 1/2 cups shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
1. Preheat oven to 350-degrees.2. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.3. In a large mixing bowl beat shortening 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. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.4. Shape dough into 1-inch balls. Place about 1-1/2 inches apart on an ungreased cookie sheet.5. Bake in a 350 degree F oven for 9-10 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.Note: Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
DetailsPrep time: Cook time: Total time: Yield: 50 cookies