It’s a sugar cookie. No, it’s a molasses cookie. Whatever it is, it is dee-licious! I love the crinkle tops and rich flavor of these cookies! If you let them cook a little longer – they’ll get to be a nice crispy ginger snap. I prefer mine soft, so they come out when the cracks still look moist and the edges are set. For a Christmas-y version, roll dough balls in red and green decorating sugar.
*Resist the urge to use butter in place of the shortening. It’s what gives these cookies their distinct chewy-ness.
1 cup white sugar
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 teaspoon salt
- Beat shortening and sugar well, until slightly fluffy.
- Add eggs, and molasses, beat well.
- In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 1/2 hour to overnight.
- Form into walnut-size balls. Roll in granulated sugar. Place on parchment lined cookie sheet about 2 inches apart.
- Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!