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Alyssa

Ginger Spice Cookies

These cookies are a wonderful cross between a snickerdoodle and a gingerbread. They contain the warm, flavorful spices of ginger, cinnamon, clove and molasses found in gingerbread yet they're soft, chewy and rolled in sugar in the same way as a classic snickerdoodle.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 dozen
Ingredients Method

Ingredients
  

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon cloves
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups butter flavored shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 1/2 cup finely diced candied ginger (optional)
  • 1/2 cup granulated or course sugar for rolling

Method
 

  1. In a medium sized bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. Set aside
  3. In a large mixing bowl, cream together the shortening and 2 cups of sugar until fluffy.
  4. Add in the eggs and molasses and beat well.
  5. Add in one third of the flour mixture and mix on low to combine.
  6. Continue until all flour is added and thoroughly combined.
  7. Stir in the candied ginger pieces until dispersed throughout.
  8. Shape the dough into 1 inch balls and roll in the remaining 1/2 cup of sugar until fully coated.
  9. Place the cookie dough on an un-greased cookie sheet about 2 inches apart.
  10. Bake at 350*F for 12-14 minute or until cookies are light brown and slightly puffed.
  11. Do not over bake or the cookies will lose their chewy quality.
  12. Let the cookies stand on tray for 2 minute before transferring to a wire rack to cool completely.