In this case, I mentioned that I was making Ginger Cookies on Facebook and people wanted the recipe. This recipe was so good that in the middle of writing this out, I had to go to the freezer and grab the one you see in the picture.
Here it is. This recipe makes a cookie that turned out on the softer side. If you want a firmer cookie, make them thinner or cook them longer. These were like a commercial soft chocolate chip in texture, warm and savory with cinnamon and ginger flavor.
That being said, the only difference I would do with this recipe when I do it again is to add a little extra ginger. I like a strong ginger spice flavor, almost "hot", and this was warm and sweet and savory. An excellent cookie on its own right.
I'd say make it as it is, no changes, as it really is excellent, then decide for yourself.
The dough it makes is soft, not sticky, and forms shapes well. When you make the cookies, I took the traditional approach - 1 ounce of dough, roll in sanding sugar, then bake. They will spread out to double the width of a round ball as they cook.
The way I made mine was to mix the wet ingredients in the stand mixer until smooth and creamy, then add all the dry ingredients, one at a time, while the mixer was running. Finally add in the flour a tablespoon or so at a time to the mixer.
The ingredients are listed in the same order that I added them to my mixer.
Here is the recipe I used:
- 1 1/2 cup shortening
- 2 cups white sugar
- 1/2 cup light molasses (I used Blackstrap as it was on hand and it was fine)
- 2 eggs
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 4 teaspoons baking soda
- 1 teaspoon salt
- 4 cups all-purpose flour
- Cream together shortening and sugar.
- Add eggs and beat until fluffy.
- Stir in Molasses and mix well.
- Sift all dry ingredients twice.
- Add dry ingredients to molasses mixture and mix well.
- Using cookie scoop or spoon, scoop out spoonfuls of dough and form into round balls.
- Optional and Preferred - Roll tops of balls in sanding sugar.
- Place the round balls on a cookie sheet, they flatten as they bake.
- Bake for 9 minutes in a preheated 350F/175C oven.
- Remove from baking sheet and cool.