by Caitlyn Stace
Nothing says "holiday" like the ginger cookie. The taste alone brings you back! Try this easy-to-make, easy-to-bake recipe to make your tongues tingle!
Another reason these are festive? They sparkle! These cookies consist of a molasses/ginger dough that is rolled onto balls, rolled in sugar and then baked. The result is a crackled, spicy cookie that is perfect with milk and tea. Kids who like strong flavors will like them too. The longer you bake then the crispier they become!
Prep time: 15 minutes | Total time: 30 minutes | Yield: 46 cookies
• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup fancy molasses
• 1 tsp vanilla
• 2 cups all-purpose flour
• 2 tsp each baking soda and ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground allspice or cloves
• 1/2 tsp salt
• 1/4 cup granulated sugar
In large bowl, beat shortening with brown sugar until fluffy. Beat in egg, molasses and vanilla until smooth. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; stir into molasses mixture in 2 additions.
Scoop dough by level tablespoonfuls and roll into balls. Roll in granulated sugar to coat and place, about 2 inches apart, on parchment paper-lined or greased rimless baking sheets.
Bake in 350 F oven for about 12 minutes or until flattened, tops are cracked and bottoms are browned. Let cool on pans on rack. Makes about 46 cookies.
If you're going to make these cookies ahead to share later: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.
Do you have a ginger cookie recipe? Share it with us in the comments!
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