Ginger Cookies
Prep Time
15m
Bake Time
8-10m
Yields
3 dozen cookiesAbout this Recipe
Warm up your taste buds with these perfectly spiced ginger cookies, offering a delightful balance of sweet and tangy with a hint of warmth from ground ginger.
Ginger Cookies
Prep Time
15mBake Time
8-10mYields
3 dozen cookiesAbout this Recipe
Warm up your taste buds with these perfectly spiced ginger cookies, offering a delightful balance of sweet and tangy with a hint of warmth from ground ginger.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“We begged for this recipe at a family reunion. It took a while, but my sister-in-law finally gave it up.”
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Ingredients
- ¾ cup shortening
- 1 cup granulated Crystal Sugar
- 1 egg
- 4 teaspoons molasses
- 1 cup flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 1 rounded teaspoon ginger
Instructions
- Preheat oven to 350°F.
- Cream shortening and sugar. Add egg and molasses.
- Sift spices with flour and add to egg mixture. Mix well.
- Shape into small balls and roll in granulated sugar.
- Bake at 350°F for 8 to 10 minutes. Watch closely, as they brown very fast.
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Ginger Cookies
Prep Time
15mBake Time
8-10mYields
3 dozen cookiesAbout this Recipe
Warm up your taste buds with these perfectly spiced ginger cookies, offering a delightful balance of sweet and tangy with a hint of warmth from ground ginger.
Ingredients
- ¾ cup shortening
- 1 cup granulated Crystal Sugar
- 1 egg
- 4 teaspoons molasses
- 1 cup flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 1 rounded teaspoon ginger
Instructions
- Preheat oven to 350°F.
- Cream shortening and sugar. Add egg and molasses.
- Sift spices with flour and add to egg mixture. Mix well.
- Shape into small balls and roll in granulated sugar.
- Bake at 350°F for 8 to 10 minutes. Watch closely, as they brown very fast.