For these Old Fashioned Ginger Snap style Cookie with tutorial pictures click HERE
My friend, Sherry King, gave me a great tip to make my cookies stay soft – use shortening in place of butter!
Soft and Delicious Ginger Cookies
2 ¼ cups flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. cloves
1/4 tsp. salt
3/4 cup butter flavored shortening
1 cup brown sugar
1/3 cup molasses
2 Tbl. granulated sugar
Preheat the oven to 350 degrees.
In a bowl, combine the flour, ginger, cinnamon, cloves, baking soda and salt; set aside.
In a large mixing bowl, blend the butter flavored shortening and brown sugar until combined. Add the egg, then the molasses.
Slowly add the flour mixture.
Form into 1/2” balls and roll in the remaining 2 Tbl. granulated sugar. (you may need more) Place onto cookie sheet that has been coated with spray release.
Bake 7 minutes or until very light golden brown; they will seem a bit uncooked.
Allow cookies to sit on baking sheet for 5 minutes to continue to cook and then place on wire rack to finish cooling. Store in an airtight container
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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