Ginger Cookies

Ginger Cookies

Makes 4 dozen

These gingery cookies that are slightly crisp on the outside and chewy on the inside. For extra bite, add a little finely chopped crystallized ginger to the mixture.

  • 3/4 cup natural vegetable shortening from palm oil
  • 1 cup packed dark brown sugar
  • 1/4 cup unsulphured molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup natural turbinado sugar, (optional)
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Preheat oven to 350°F. In a large mixing bowl, beat together shortening, brown sugar and molasses. Whisk in egg; set aside. In a separate bowl, stir together flour, baking soda, salt, ginger, cinnamon and cloves. Add flour mixture to sugar mixture, stirring carefully to fully combine. (You may wish to gather the dough in your hands to continue mixing as the dough is a little stiff.)

Shape dough into small balls and roll in turbinado sugar, if you like. Transfer to baking sheets, arranging balls 1 inch apart. Gently press down on each with your finger tips to spread them out slightly. Bake for 10 to 12 minutes, then remove cookies from oven and set aside to let cool for 5 minutes. Transfer to wire racks and cool completely, then store in an air-tight container.

Nutritional Info: 
Per Serving:Serving size: 2 cookies, 160 calories (60 from fat), 6g total fat, 1.5g saturated fat, 10mg cholesterol, 140mg sodium, 24g carbohydrate (0g dietary fiber, 15g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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