I realized about two steps into this recipe that I hate ginger.
So, I can’t really tell you how much I loved these cookies… because I didn’t. At all. I had one bite to see if they were a good texture and that was about all my ginger-intolerance could handle.
Am I making you want to make these cookies yet?
Alright, that was a terrible description. I’ll start over. My roommate, Chelsea, who actually likes ginger loved these cookies. They are chewy and gooey in the inside and crispy on the outside.
I like these cookies for the sole purpose that they smell like the holiday season. They’re simple and quick to make so if you’re a ginger fan, get after it!
Ginger Cookies recipe by Paula Deen:
¾ cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
¼ cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg (I added this into my batch!)
½ teaspoon salt
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.