Description
These may be made up to five days ahead and stored in an airtight container. I purchase my crystallized ginger in a bulk spice store, but any major grocery store such as safeway should sell it. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good!
Ingredients
- Flour
- Ginger Powder
- Baking Soda
- Cinnamon
- Clove
- Salt
- Cayenne Pepper
- Crystallized Ginger
- Dark Brown Sugar
- Crisco Shortening
- Butter
- Egg
- Light Molasses
- Sugar
Instructions
- Lightly butter one or two baking sheets
- In a medium bowl, combine the first 7 dry ingredients
- Mix in the crystallized ginger
- With an electric mixer beat in brown sugar, shortening and butter until light an fluffy
- Add in egg and molasses
- Beat until blended
- Add in flour mixture and mix until just blended
- Cover and refrigerate at least 1 hour
- Set oven to 350 degrees
- Place about 1 / 2 cup or more sugar into a bowl
- Form dough into about 1-1 / 4-inch balls
- Roll in the sugar to coat completely
- Place the balls onto prepared sheet / s, spacing about 2-inches apart
- Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch
- Cool on sheets about 1 minute
- Carefully transfer to racks to cool