These have the flavor of a ginger snap... minus the snap.... they aren't hard and crunchy like the kind you get at the store. They are chewy... and delicious! We shall call them... Ginger Chewies. These are one of my all time favorite cookies. Thanks to Whitney Muir for giving me the recipe last year! A definite keeper.
3/4 cup shortening
1 cup sugar
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
*sugar, for rolling cookies in
*I use "sugar in the raw"/turbinado sugar for rolling the cookies in. What the heck is that, you ask???? Well,
"Turbinado sugar, also known as turbinated sugar, is made from sugar cane extract. It is produced by crushing freshly cut sugar cane; the juice obtained is evaporated and then spun in a centrifuge, or turbine (thus the name), which results in the characteristic large, light brown crystals.... A popular brand name for turbinado sugar is Sugar in the Raw."
Anyway, I like the big sugar crystals. They add a nice texture and taste to the outside of the cookie. I just bought it at a normal grocery store.... like Walmart or something. Give it a try!
1) Preheat oven to 350'
2) Cream shortening and sugar in large bowl.
3) Add molasses and egg; beat well.
4) In a small bowl, combine flour, baking soda, salt, and spices. Gradually add this to the shortening mixture; mix well.
5) Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on an ungreased cookie sheet.
6) Bake 10-12 minutes.
7) Carefully remove from pan and allow to cool on a wire rack.
The cookies will be quite soft when you remove them from the pan, but they "harden" as they cool. If you don't take them off when they are still soft like that, they will be crunchy.... so I guess, if you want them crunchy, you can leave them on. I like them chewy.