Ingredients
Directions
Preheat oven to 350°F.
In a medium mixing bowl or on a piece of parchment paper, mix together flour, ginger, baking soda, cinnamon, cloves and salt and set aside.
In a large mixing bowl, beat shortening with a mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups of granulated sugar and beat until combined, scraping the sides of the bowl when necessary.
Beat in eggs and molasses until well combined.
Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Using a ¼ cup measure or #16 scoop, shape dough into balls.
Roll the dough balls into the ½ cup granulated sugar.
Place about 2 and ½ inches apart on an ungreased or parchment lined cookie sheet and bake for 15-16 minutes, until cookies are light brown and puffed. Do not over bake. Cool on a wire rack.
Ingredients
Directions
Preheat oven to 350°F.
In a medium mixing bowl or on a piece of parchment paper, mix together flour, ginger, baking soda, cinnamon, cloves and salt and set aside.
In a large mixing bowl, beat shortening with a mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups of granulated sugar and beat until combined, scraping the sides of the bowl when necessary.
Beat in eggs and molasses until well combined.
Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Using a ¼ cup measure or #16 scoop, shape dough into balls.
Roll the dough balls into the ½ cup granulated sugar.
Place about 2 and ½ inches apart on an ungreased or parchment lined cookie sheet and bake for 15-16 minutes, until cookies are light brown and puffed. Do not over bake. Cool on a wire rack.
