It’s not officially Christmas until you make a gingerbread cookie. While I’m not a big fan of making the actual gingerbread men (too much going on this time of the year to spend time on that!), I do love the flavor of the cookie itself.
This recipe is my favorite because it’s both easy and delicious. You can easily double or triple the batch and make up plates to share with your neighbors, but let’s face it, you will probably want to keep them all for yourself, they are really that good!
Soft and Chewy Ginger Molasses Cookies
1 1/2 cups shortening
2 cups sugar
1/2 cup Molasses
4 tsp baking Sosa
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt
1 tbsp milk
4 1/2 cups flour
Extra 1/2 cup sugar for rolling cookies
Begin by creaming shortening and sugar. Add eggs and Molasses and mix well. Mix in baking soda, salt, cloves, ginger, and cinnamon and mix well. Add in 1 tbsp milk and slowly incorporate the flour. You want the dough to be soft to the touch, but not sticky. Scoop out dough into 1 tbsp sizes and roll in sugar. Place dough balls on greased cookie sheet, spaced about 2-3 inches apart. Bake at 375 degrees for 7-9 minutes. DO NOT over bake or you will have ginger snaps! Cool cookies on a wire rack and not on the cookie sheet.