The perfect Ginger Cookie has a crisp exterior with a soft spicy interior – at least that would be my description of the perfect ginger cookie. This recipe I think hit’s it pretty close to home. With a cup of hot tea, preferably a pumpkin spice tea, it is the perfect afternoon snack or bedtime treat. Ginger Cookies have always been a favourite and not just for cooler weather either, they are a great cookie to bake year round. The heat of the ginger and cinnamon entices us to bake with them more once the winds of winter start to blow. Speaking of wind, the north wind has been howling today which is why I probably had the craving for Ginger Cookies.
And of course there is no better smell from the oven than cookies baking. The smell of Ginger Cookies baking is one of those smells that the candle shops have tried to bottle. Not that they will ever have the same success that the real spices produce when baked with butter. The candles on the other hand are calorie-free but do end up making your tummy growl, so you might as well have the real thing and indulge yourself in some home-baked goodness.
Ginger Cookies make a very thoughtful gift around the holiday season as well and take very little time to whip together and bake. There is no refrigerating of the dough required, so just mix, roll and bake! Buy a few little tins from the dollar store for packaging and you have the perfect hostess gift ready! Or you can whip up a batch to enjoy on your Saturday afternoon with a cup of tea just like I am going to do.
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup sugar
- ¼ cup solid vegetable shortening
- ½ cup butter, room temp
- ¼ cup molasses
- 1 large egg
- Raw sugar (for rolling)
- Preheat oven to 350°F. Line 2 baking sheets with parchment
- Whisk flour, baking soda and all of the spices together.
- In the bowl of a stand mixer, beat sugar, shortening and butter together until fluffy.
- Add in the egg and then the molasses. Mix until well combined
- Add in the dry ingredients and mix on low speed just until combined.
- Fill small shallow bowl with raw sugar. Using a 2 tbsp cookie scoop drop balls of dough into the sugar to coat. Place on prepared sheet. Place dough balls 2 inches apart.
- Bake cookies until golden and dry-looking, about 12-14 minutes- rotating sheets half way through baking time.
- Cool on sheets and then transfer to cooling rack.