Molasses-Ginger Cookies...Mmmmmm. These are the kind of cookies that even if you don't eat a single one, you will thoroughly enjoy the smell of these while they are baking. They fill your house with the most wonderful smell, the kind that makes you want to breathe deeply and say, "Ahhhhhh, yeah. This is home."
I got this recipe from this blog. She uses only 2 cups of flour, but I couldn't get it to work with 2 cups of flour.
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup finely chopped *crystallized ginger
1 cup (packed) dark brown sugar (preferably muscovado)
1/2 cup vegetable shortening, room temperature
1/4 cup unsalted butter, room temperature
1 large egg
1/3 cup molasses
demerrara sugar for rolling
1. Combine the flour, spices, baking soda, and salt in medium bowl; whisk to blend. Mix in crystallized ginger. In a large bowl using an electric mixer beat shortening and butter to combine, add brown sugar and beat until well-combined and fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
2. Preheat oven to 350°F. Grease/line 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 2-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart, flatten slightly.
3. Bake cookies until cracked on top but still soft to touch and moist inside, about 10-12 minutes (do not overbake). Cool on sheets 1 minute. Carefully transfer to racks and cool.
*It is much cheaper to make crystallized ginger in your own kitchen. It is also very simple. Just make it at least a day before you want to make the cookies.