With the chill in the air my tastes turn to seasonal favorites like spicy ciders, pumpkin pies and breads, and of course, ginger. I’ve always like gingerbread cookies and cake. I guess it’s the molasses, cinnamon and ginger combo, which means I’m pretty sold on these soft ginger cookies too.
The recipe is from BHG, is actually called Giant Ginger Cookies, and calls for 1/4 cup of dough per cookie. I don’t need big cookies. Just a little one here and there will do and if I’m not going to eat the whole thing I feel bad for tossing a half a cookie or putting it back. You can’t do that!
Anyway, these yummy ginger cookies are perfect paired with apple cider or a cup of coffee or tea, and they’re crazy good with vanilla ice cream. They’re not crunchy like gingersnaps, but soft and just a little bit chewy. I love how they form into perfectly round balls as they bake. It didn’t hurt that I used a cookie dough scoop.
I like rolling the dough into sugar before they’re baked–like snickerdoodles–and I love the cracks in the dough when they’re done. I also love the ginger flavor in these–not as strong as a gingersnap, but pretty spicy. Perfect.
- 4½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1½ cups shortening
- 2 cups granulated sugar
- 2 eggs
- ½ cup molasses
- ¾ cup coarse sugar or granulated sugar
- In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- 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.
- Shape dough into 2-inch balls using ¼ cup dough. Roll balls in the ¾ cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
- Bake in a 350 degree F oven for 12 to 14 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.
- Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Brittan said I better ship some of them to her. I think they’re a great cookie for shipping since they’re a little thick and not at all crumbly. Whether you keep your ginger cookies or share them, Enjoy!