Chewy Ginger Spice Cookies
4 ½ cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. salt
3.4 cup solid shortening
3/4 cup sweet butter, softened
2 cups granulated sugar
½ cup molasses
1 cup granulated or coarse sugar for rolling cookies in
Preheat oven 350 degrees
On a sheet of wax paper sift together flour, spices and salt: set aside
In a large mixing bowl or standing mixer with paddle attachment beat shortening until softened. Gradually add sugar and beat until fluffy. Mix together eggs and molasses, add to sugar mixture and mix well.
Add ½ of the flour and mix well. Add remaining flour and just mix to combine.
With a 1 Tbsp. ice cream scoop, shape cookies into 1-inch balls (1 tbsp. per ball. Roll cookies into sugar and place on a parchment lined sheet pan about 2-inches apart.
Bake cookies for 12-14 minutes or until fluffy and brown. Cool cookies 2-3 minutes before transferring to a wire rack.
Store cookies in a plastic container to keep them chewy for up to 2 weeks or freeze until ready to serve.
Kathleen K. Sanderson