It’s time to do some Christmas baking!
Though you could make these cookies any time of year, they produce (for me) the quintessential Christmas-y smell. Gingerbread cookies, small enough that you can grab a handful without anyone noticing. Also because this recipe makes a lot of cookies. That’s okay, because it’s Christmas and you can give some away as gifts.
Here’s what happens.
Start by adding the sugar to the shortening.
Add the egg and molasses to the sugar and shortening.
Tip: if the measuring cup is sprayed with cooking oil before measuring a sticky ingredient like molasses, it will leave the cup more easily. And there will be less clean up to do. Not quite a Christmas miracle, but still good.
All the wet ingredients combined.
Flour, ginger, baking soda, cinnamon and salt.
Dry ingredients combined.
Ready to roll.
Balls of dough getting sugar coated.
Into the oven.
They are gingery and cracked. They are just right.
2 c. flour
1 tbsp. ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. shortening
1 c. sugar
1/4 c. molasses
(Extra sugar for rolling)
Cream shortening and sugar very well. Add egg and molasses to this and stir.
Sift flour, ginger, baking soda, cinnamon and salt together. Add gradually to other mix and combine.
Roll into small balls; roll the balls in granulated sugar. Place on cookie sheet 1 inch apart. Bake at 350° for 5-10 minutes.