I have a few “go to” cookies and these are one of them. They’re a family favorite, so I can usually get someone to help roll them in sugar in order to get them into the oven asap. These are pretty easy to make and very hard to mess up. They key is to not over bake them. Eight minutes is the max for a crispy outside and chewy inside.
Prep Time – 10 mins / Cook Time 30 mins
- 1 c. sugar + 2 T.
- ¾ c. shortening
- ¼ c. molasses
- 1 egg
- 2 c. flour
- 2 t. baking soda
- ½ t. salt
- ½ t. ginger
- ½ t. cinnamon
- ¼ t. ground cloves
Preheat oven to 375 degrees. In the bowl of a stand mixer with paddle attachment cream shortening and 1 cup of sugar. Add molasses with mixer running. Add egg and mix until everything is incorporated.
Add flour, baking soda, salt, ginger, cinnamon and cloves to bowl and mix on low until dough forms.
Put 2 tablespoons of sugar in a shallow dish. Roll 1 inch balls of dough in sugar and place on a non-stick cooking sheet leaving room for the cookies to spread when baking. Bake 8 to 10 minutes, remove from oven and cool on wire rack. Can be stored in airtight container for 3 – 4 days. Eight minutes is the max for a crispy outside and chewy inside.
