Today I’m wrapping up the last of the holiday baking with my mama’s Ginger Cookies. Crispy on the outside and chewy on the inside. You don’t see too many recipes with Crisco anymore. But, this recipe has stood the test of time and I’m too scared to change a thing. It’s only once a year. 😉
Mama’s Ginger Cookies
3/4 cup Crisco Shortening
1 cup Sugar
1 Egg, slightly beaten
1/4 cup Molasses
2 cups All-Purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
Sugar
Preheat oven to 350 degrees. Cream shortening. Add 1 cup sugar and continue creaming. Add egg and molasses. Beat well. Add flour, baking soda, salt, cinnamon, and ginger to the shortening mixture. Mix well. Use a cookie scoop to scoop cookie mixture up and roll into even size balls. Roll the cookie balls into sugar completely coating it. Place 3 inches apart on a baking sheet. Bake for 10 minutes. Let cookies sit on the pan for 1 minute. Then, promptly remove to a cooling rack.
Makes about 34 cookies
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