There are few recipes I’ve come across that are unanimously liked. There will always be that one person saying “well it was good, BUT…” and as a foodie, it’s sometimes discouraging to know that you didn’t absolutely wow everyone with your cooking. But I think I’ve finally stumbled on something that pleases everyone, this Ginger Cookie.
I brought a tin of Ginger Cookies into work and unceremoniously left them on my boss’ desk. A day went by without anyone cracking open the lid, and then once someone did, they were gone in an instant (once again, photographers live off of sugar and energy drinks, so any sugar laden food is a treasure)! I had everyone in the photo studio coming up to me to ask about these cookies. People in other departments stopped me in the kitchen to tell me how much they loved them (hey jewelry ladies!). For once the food that Tai and I love was being universally loved be everyone else.
These cookies are moist and soft, not like those rock hard ginger cookies you can buy in the snack aisle. They melt in your mouth and leave you craving for more. Word to the wise: you might be better off making a double batch 😉
- 4 1/2 cups of flour
- 4 tsp ground ginger
- 2 tsp baking soda
- 1 1/2 cinnamon
- 1 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 1 cup sugar for rolling
Stir together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl combine shortening and sugar with an electric mixer.
Beat in eggs and molasses.
In small batches, beat in flour mixture until just combined.
Roll dough into balls (I used a 1/4 cup scoop).
Roll balls in sugar and put on an ungreased baking sheet.
Bake at 350 for 15 minutes, or until bottom is golden (they will puff up and be soft when pulled from the oven. Let cool on the baking sheet for a few minutes before transferring to a rack). Let cool and enjoy!