ginger cookies
This is my most requested holiday cookie! This recipe makes enough for the bake sale and gifting. I make them in the largest Tupperware Fix-n-Mix bowl. It keeps in the refrigerator and can be baked as needed. It's so nice to have fresh cookies in just a few minutes! The recipe may be halved or even in thirds, although I always make the full amount. They're addictive!
prep time
1 Hr
cook time
7 Min
method
Bake
yield
serving(s)
Ingredients
- 6 cups shortening (Crisco)
- 8 cups granulated sugar
- 2 cups molasses
- 10 large eggs
- 16 cups all-purpose flour
- 16 teaspoons baking soda
- 8 teaspoons ground ginger
- 8 teaspoons ground cinnamon
- 8 teaspoons ground nutmeg
- 8 teaspoons ground cloves
- 8 teaspoons salt
- granulated sugar, for coating dough
How To Make ginger cookies
-
Step 1Cream shortening, sugar, and molasses in a very large bowl. (I use Fix-N-Mix bowl). Add the 10 eggs and beat until creamy. I use a wooden spoon.
-
Step 2Add flour and remaining ingredients. The bowl will be full, mix well.
-
Step 3The flour can be dumped into a bowl, and then sprinkle the spices over or mix the spices with the flour and add. Either works and is a personal preference. Dough will be firm and heavy. Refrigerate until ready to bake cookies. -
Step 4Roll into balls the size of walnuts. Roll balls into sugar.
-
Step 5Bake at 375 degrees F until tops crack - 7 to 8 minutes. Watch that they don't overbake.
-
Step 6Enjoy! They can be kept in a bowl as dough or rolled into balls to save for later. Roll in sugar before baking, or it absorbs into the dough.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes