It’s Christmas cookie season! Last year, I embarked on a journey to taste test dozens of cookie recipes to figure out which ones I would want to make for Christmas each year. Every family seems to have their own recipes that are traditionally made each year, and I wanted to start figuring out mine.
While testing out pecan clouds and chocolate sugar cookies, I had this memory of stuffing my face with ginger cookies in my Aunt Margie’s basement during our family Christmas parties. I realized I hadn’t had these ginger cookies in years. I flipped open my family recipe book (thanks mom!) and there they were! I’ve made these cookies for two years in a row now and each time they have been a hit. Crunchy and spicy, these cookies really balance out the dessert table.
Tips and Tricks
- Yes, molasses is supposed to smell like that. No, your cookies aren’t ruined.
- These cookies will harden a bit as the cool because of the molasses, don’t expect them to look crisp the second they come out of the oven
- You technically can substitute butter for the shortening, but why mess with a classic family recipe?
- Pop the dough into the fridge for an hour or so so that it is easier to roll the dough balls into sugar
Ingredients
- 1 cup white sugar (plus more to roll cookie dough in)
- 1/2 cup salted butter
- 1/4 cup shortening (I use Crisco)
- 1 egg
- 1/4 cup light molasses
- 2 cups bread flour
- 1 1/2 tsp. baking soda
- 1 tsp. cinnamon
- Pinch of salt
- 1/2 tsp. ginger
- 1/2 tsp. allspice
Directions
- Preheat oven to 350 degrees
- Cream together softened butter, sugar, and shortening
- Add in egg and molasses until well combined
- Add in dry ingredients (bread flour, baking soda, cinnamon, salt, ginger, and allspice) and stir until well combined
- Form into balls and roll in sugar
- Place on a parchment paper lined cookie sheet 2 inches apart, cookies will flatten
- Bake for 12 minutes, or until the top cracks
- Enjoy!
Happy baking!
-R
Becca's Baking Creations 