Run, run, fast as you can,
You can’t catch me, I’m the gingerbread man!
~ The Gingerbread Man, a fairy tale
I always think of this fairy tale when I bake gingerbread cookies. It takes me back to the house where I grew up. I remember reading it to my brothers when they were little and we would laugh like it was the funniest book ever.
Who doesn’t love a fresh hot from the oven Gingerbread cookie? I know I sure do, a big glass of milk and I am good! This recipe claimed to be a soft gingerbread cookie and I did not find that to be true. It isn’t a crispy gingerbread cookie but it isn’t what I would call a soft cookie either, it is somewhere in between. It bursts with gingerbread flavor however and that makes it a keeper in my book.
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup shortening
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup white sugar - for rolling cookies in
- Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and shortening and 1 cup sugar until light and fluffy.
- Beat in the egg and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape dough into walnut sized balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 10 minutes in the preheated oven. Remove to a wire rack to cool completely. Store in an airtight container.
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