There are many types of spice cookie recipes I have tried thru the years. I always liked a ginger snap type of cookie and tried different recipes only to find some too hard or crisp, some too heavy on the ginger and some too bland. A number of years ago I came across this recipe and found it was the perfect balance, both in the spice flavor and in the texture. They are firm and hold their shape yet are soft enough to comfortably bite into. The recipe makes about five dozen so it’s a good one to use to take to a bake sale, pack in school lunches or take as a classroom treat.
My oldest grandson Collin likes to bake so he and I made these while his family was visiting with us. The actual recipe is simple and rolling them into balls is easy. It is a great one to make with kids, no matter their age. We had a great time baking together and all ten of us at the time enjoyed homemade cookies for days. It was another fun memory I now get to add to my “life list”!
About fifteen years ago on a long car ride my husband and I started our “life list” of memories. Places we had been, special times and celebrations, unforgettable experiences, wonderful things we did and even a few hard times we got thru…we wrote them all down. We both enjoyed reminding each other of the fun, the victories and the memorable and heatwarming times in our life. It has been so good to read that list over the years as well as to continue to have the fun of adding new memories to it. I highly recommend this exercise to do as a couple or just yourself. It’s amazing in so many ways!
I hope you enjoy this cookie recipe…here are the steps.
- ½ cup (1 stick) unsalted butter at room temperature
- ½ cup solid vegetable shortening (do not use margarine)
- 1 and ½ cups sugar plus about ½ cup to roll the cookies in
- ½ cup dark molasses
- 2 eggs
- 4 cups flour
- ½ teaspoon salt
- 2 and ¼ teaspoons baking soda
- 2 and ¼ teaspoons ground ginger
- 1 and ½ teaspoons ground cloves
- 1 and ½ teaspoon ground cinnamon
- Preheat oven to 350 degrees
- In a large bowl (or bowl of a stand mixer) cream butter and shortening until well mixed
- Add 1 and ½ cups sugar and beat until fluffy (2-3 minutes)
- Beat in molasses and eggs until smooth
- In a separate bowl, whisk together remaining dry ingredients
- Add dry ingredients about ½ cup at a time into butter and egg mix, blending as each is added until dough is all blended and smooth
- Put about ½ cup sugar into a small bowl
- Shape dough into about 1 and ½ inch balls and roll in sugar
- Place about 2 inches apart on a lightly sprayed cookie sheet
- Bake about 10-12 minutes (do not overbake or cookies will lose their chewy texture and be too hard)
- Remove from cookie sheets onto a cooling rack
- Store in tightly covered container