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Ginger Molasses Cookies


4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1-teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
Additional 3/4 cup coarse sugar or granulated sugar to roll cookies in.
In a medium bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside. In a large bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of the flour mixture; beat until combined. Stir in the remaining flour mixture with a wooden spoon or your hands. Using a ¼ cup ice cream scoop, shape dough into large 2-inch balls. Roll in sugar and place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in 350º oven for 12 to 14 minutes or until cookies are lightly browned and puffed. (DO NOT OVERBAKE or cookies will not be chewy.) Let stand for 2 min. before transferring to wire rack to cool. Makes about 24 or 25 four-inch cookies.


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