Ginger Cookies

Ginger Cookies are one of my most favorite Tucker family recipes. They are up there with my mom’s chili and hashbrown quiche. Hashbrown quiche needs to make it’s way to the blog soon now that I think about it.

Growing up, the first batch of ginger cookies signified the start of fall or the holiday season. I have vivid memories of coming home from school to my mom making ginger cookies and being genuinely so happy. Sneaking more bites of dough than the actual cookies.

The original recipe makes almost 7 dozen cookies. I am giving you half the ingredients because having 7 dozen cookies around isn’t good for anyone. I say that because you will make them and then realize you just ate 84 cookies, they are that good. However, if you are attending a holiday cookie swap, these are your cookies!!

The recipe couldn’t be simpler. No wet and dry ingredient separation. All the ingredients go into a mixer at once and you’re done!

Ginger Cookies
yields 30-32 cookies

Ingredients:
3/4 cup shortening, room temperature
1 cup of sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
sugar

Directions:
Preheat your oven to 350 degrees. Grease with cooking spray or line baking sheets with parchment paper and set aside.

Place the first 9 ingredients in a stand mixer fixed with the paddle attachment. Mix on medium speed until the dough comes together, about 1 minute. Pour about 1/2 to 1 cup of sugar in a low dish or bowl. Roll dough into tablespoon-size balls, then roll in sugar. Place on a cookie sheet, 2 inches apart. Using the bottom of a drinking glass, flatten each ball of dough lightly.

Bake for 7-9 minutes. As usual, I stress not to over-bake cookies. These are ginger cookies, not gingersnaps meaning they are to be soft and chewy, not crisp and crunchy. Mine are perfectly done at 8 minutes.

Annie