Another crowd pleasing fall favorite! This recipe was adapted from a Better Homes and Gardens recipe for Ginger Cookies.
4 ½ cups all purpose flour
4 teaspoon ground ginger
2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 ½ cups shortening
2 cups granulated sugar
2 eggs
½ cup molasses
¾ cup coarse (Turbinado) sugar or granulated sugar
In a medium sized mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar, beat until fluffy. Add eggs and molasses, beat well. Add half of flour mixture, mix until combined. Stir remaining flour in with a wooden spoon.
Using large ice cream scoop,or cookies scoop, shape dough into 3 inch balls. About the size of a golf ball, maybe a little bigger. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 4 inches apart.
Bake in a 350 oven for 12 minutes or until cookies are light brown and puffed. You may need to adjust the cooking time. Check the cookies after 10 minutes. (Do not over bake or cookies will not be chewy.) After they are removed from the oven, slam the cookies sheet on the counter, and slightly flatten or spread the cookies with the back of a spoon. The cookies should crackle. Sprinkle on a little more sugar while hot.
Tip:
-I like to use half Butter Flavor Crisco and half regular Crisco.
