Ginger Spice Cookies by Judy Neyts

Ginger Spice Cookies (Recipe adapted from OBB)

Ingredients:

3/4 C Butter flavored Crisco

1 C sugar, plus more for rolling

1 large egg

1/4 C molasses

2 C flour

2 t baking soda

1 t ground cinnamon

1 t ground ginger

1/2 t ground cloves

1/2 t salt

Instructions:

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a slip mat. 

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt

and then add to the wet mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets. Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.

Don’t over bake! You want to keep them nice and chewy-soft in the middle.

Yield: about 4 dozen

For Orange Ginger Spice Cookies:

Zest 2 large oranges, and add zest to wet ingredients. Once cookies are cooled, melt a bag of white chocolate chips. Dip half the cookie and lay on parchment paper until chocolate hardens.  

Recipe from Judy Neyts