These cookies are spicy, sweet, crunchy and full of ginger and molasses.
Kids like these cookies but adults love, love, love them.
I break these cookies into pieces while drinking a cup of coffee.
These are always the first cookies gone off the Holiday Cookie platter.
1 cup sugar
1/2 cup butter
1/4 cup shortening
1/4 cup molasses
2 cups flour
1 and 3/4 tsp. baking soda
1 tsp cinnamon
1 tsp ginger(dry)
1 tsp allspice
1 tsp nutmeg
1 tsp coriander
1 tsp cloves
1/2 tsp salt
In a bowl, add about 1/2 cup sugar and a little of all the spices used above- this will be for rolling the dough in before baking.
In the mixing bowl add butter and shortening- these should be soft.
Add the sugar and cream together.
Add the egg, beat.
Add the molasses, beat.
Dump the flour, baking soda and all the spices in and blend until all flour is incorporated.
(If I don’t have one of the spices I just add more of each of the others. I feel that you can never have too much cinnamon or nutmeg.)
You can bake now or refrigerate until you want to bake for the next day or so.
Scoop 1 tbsp. of dough and roll into a ball- roll in a mixture of sugar and some more of the spices used in the recipe.
Place balls on foil lined cookie sheet that you have sprayed with non stick spray.
Squish the cookies down with the bottom of a cup or glass until they are about 1/4 inch thick.
We always seem to have candied ginger in the house because a little goes a long way. That said, I am totally addicted to the candied ginger on top of these cookies.
Chop a bunch of the candied ginger and sprinkle on top of the cookies. The cookies will spread so be generous with the ginger.
Bake for 8-10 minutes, leave on the cookie sheet for 1-2 minutes before moving to a cooling rack.
Make a cup of coffee – sit and enjoy.