This recipe is from my sweet friend Betty and is one of my all time favorites. Betty included this recipe in our church cookbook and the first time I made them, I knew exactly why. These cookies are soft and chewy and don't have an over powering ginger taste like gingersnaps do. Try them and I promise you will not be disappointed!
3/4 cup shortening (you can use butter but the cookies will be really flat and not nearly as good)
1 cup sugar
1 egg
1/4 cup molasses
2 cup flour
2 t baking soda
1/2 t salt
1 t ground ginger
1 t cinnamon
1/3 cup sugar
Preheat oven to 350 degrees. Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Beat in egg and molasses. Combine next 5 ingredients; add to mixture, mixing well. Shape dough into 1 inch balls and roll in 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes. DO NOT OVER BAKE! Cool on cookie sheets for 5 minutes. Transfer to wire racks and cool completely.
TIP OF THE DAY: To make the molasses come out of your measuring cup easily, before pouring it in the measuring cup, spray the cup with cooking spray. It will pour right out and make cleaning the measuring cup so much faster!
Tomorrow's Daily Special: Almond Joy Bread
