I’m not often tempted by sweets but I can’t keep my hand out of the cookie jar when these cookies are in it. I love the combination of fragrant spices and sweet molasses that reminds me of my favorite gingerbread cookies at holiday time. The shortening-butter combination in this recipe results in a cookie that is crispy on the edges and chewy in the center and is sturdy enough to withstand being tucked into a backpack or picnic basket for summertime trips to the park or the beach. Put a scoop of ice cream between two cookies and you have an ice cream sandwich that kids of all ages will love. This is a great dessert because you can make the sandwiches ahead, wrap them in plastic wrap, and pull them out of the freezer when you want them. A sprinkling of sanding sugar on top is all the decoration these delicious cookies need.
Take the cookies out of the oven while they are still puffed up and only slightly brown on the edges if you like a chewy cookie. Leave the pan in the oven for an additional 2-3 minutes if you like a crisp cookie. Either way, THEY ARE DELICIOUS. I hope your family enjoys them as much as mine does.
- 4 cups all purpose flour
- ½ teaspoon salt
- 2-1/4 teaspoons baking powder
- 2 teaspoons ginger
- 1-1/4 teaspoons cloves
- 1-1/4 teaspoons cinnamon
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening
- 3-1/2 cups sugar
- ½ cup unsulfured molasses
- 2 large eggs
- Sanding sugar
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
- In another large bowl of an electric mixer beat together butter, shortening and 3 cups sugar until light and fluffy, then beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
- In a small shallow bowl put remaining ½ cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with the bottom of a glass dipped in sugar. Sprinkle each cookie with sanding sugar.
- Bake cookies 10-12 minutes in middle oven rack until puffed and golden. Take cookies out of the oven when they are barely brown around the edges if you like a soft molasses cookie. Cook several minutes longer if you prefer them crisp. Transfer cookies to rack to cool.
HAVE A VERY HAPPY AND SAFE JULY 4TH HOLIDAY
I’m joining the holiday festivities this Foodie Friday at Designs by Gollum. Michael Lee is the hostess with the mostess and invites you all to attend. Stop by to see what’s cooking for the 4th of July holiday.
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