I’ve been making these Ginger Cookies since 2001 so this should be a clear indication that this is a keeper. I found the recipe when I worked as a baker at a fishing lodge in Ketchikan Alaska, which means I had to make a lot of cookies!
That being the case this full recipe delivers to keep a big family in cookies for a while, but it can be halved if you like. But why when you can make them then freeze them? They make great cookie box gifts too.
I use a 2 oz ice cream scoop to keep them a consistent size, but of course they can be whatever size you like, I find this size convenient for munching.
I have a bowl of sugar ready next to my dough bowl then, scooping the dough and dropping it into the sugar. Give the dough balls a good toss around in the sugar then place on a lined cookie sheet. I used an organic sugar here, gotta keep it healthy.
I love these cookies in that if you bake them to just under done they will remain chewy and soft. Leave them to fully bake and you have a Snap. I like them soft.
I hope you enjoy them !
3 cups Vegetable Shortening
1 cup Molasses
4 cup Sugar
Cream this together in a mixer
In a separate bowl combine the following dry ingredients.
8 cup Flour
1 teaspoon Salt
1 teaspoon ground Black Pepper
4 teaspoon each of: Cloves, Ginger and Cinnamon
2 tablespoons plus 2 teaspoons Baking Soda (8 teaspoons total)