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Ginger Molasses Cookies

A friend’s wife’s grandmother used to make these. This recipe has been passed around. The grandmother made the cookies all small and crispy. I like them larger and chewier.

It is easy to make and oh so good.

3/4 cup crisco (154g)
1 cup brown sugar (200g)
1/4 cup molasses (85g)
1 egg
2 1/4 cups sifted all purpose flour (257g)
2 tsp baking soda (10g)
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves

  1. Cream together the wet ingredients.
  2. Sift together the dry ingredients.
  3. Add the dry ingredients to the wet and mix together.
  4. Refrigerate until slighty chilled, about 30 minutes.
  5. Scoop a tablespoon each and shape into ball.
  6. Roll in granulated sugar.
  7. Place 2 inches apart on parchment lined cookie sheets.
  8. Flatten with a glass bottom dipped in sugar.
  9. Bake at 375° approximately 8 minutes for chewy cookies and 10 minutes for crisp cookies.
  10. If using a convection oven, bake at 350°.

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