Happy Thanksgiving! I have so much to be thankful for and appreciate the meaning in Thanksgiving ~ something everyone could use a little more of all year 'round, but it's pretty much the shot-gun start to all things Christmas at my house.
Crank up the Christmas tunes (no more closet listening since
Soft Ginger Cookies are spicy and soft but covered in a sugary crust. While I have a {ginger penny cookie recipe} I love, there's always room for more cookies at the Christmas table. This cookie is worthy of such a spot. Happy baking! Stella B's has lots of holiday goodies to share, so come back soon and have a very Happy Thanksgiving:)
Ginger Cookies
recipe adapted by Stella B's Kitchen from Better Homes and Gardens
printer friendly version
4 1/2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
4 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1 cup shortening
1/2 cup butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1/2 cup molasses
1/2 cup sugar in the raw (granulated sugar can be substituted) for rolling
In a bowl, sift dry ingredients together. In a large mixing bowl, beat shortening and butter to soften and combine. Beat in sugars, scrape bowl. Add eggs and molasses. Beat in flour mixture until combined. Scrape bowl to incorporate any remaining flour.
Shape into balls using a 2 Tbsp scoop. Roll balls in sugar. Do not flatten balls. Bake on a lined baking sheet at 350 degrees for about 10-11 minutes until light brown and puffed. For chewy cookies, do not overbake. Cool on baking sheet for a few minutes. Transfer to a cooling rack until room temperature. Store in an airtight container for a few days or freeze for up to 3 months. Makes 24 (2 3/4 inch) cookies.
For more holiday cookie favorites, try these on your table this year:
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Thank you for taking the time to visit Stella B's Kitchen and for sharing your thoughts and recipe results here in the comment section! I look forward to reading them!! I would love to respond personally to every one, but as a busy mom, I generally respond here on the blog rather than email. Have a great day!