Ginger Cookies

I’ve been making a lot of cookies lately in preparation for the holidays. When I make a batch of cookies, I bake half and freeze half of the dough for later. This way, when my kids have a party at school or church, I can just pull out the frozen dough and not have to deal with the mixing & measuring involved with making homemade cookies.

Yesterday, I was making Ginger Cookies from my Betty Crocker cookbook. I mentioned it on Twitter and I got several responses. I had a few requests for the recipe and I couldn’t find a link for it so I figured I would share it on my blog.

4 1/2 cups all-purpose flour

4 t. ground ginger

2 t. baking soda

1 1/2 t. ground cinnamon

1 t. ground cloves

1/4 t. salt

1 1/2 cups shortening

2 cups sugar

2 eggs

1/2 cup molasses

3/4 cup sugar

In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups of sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. *Note: I like to just dig in with my bare hands and get it all mixed up.

Shape dough into 1-inch balls; roll in the 3/4 cup of sugar. Place 1 1/2 inches apart on an ungreased baking sheet (I use parchment paper when baking cookies). Bake in a 350 degree oven for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for one minute. Transfer to a wire rack and let cool.

To freeze, I shape the dough into 1-inch balls and place on a wax paper covered cookie sheet so that they aren’t touching. I set the cookie sheet in the freezer until the dough is frozen and then I place the frozen dough into Ziplock bags. I like to label the bags with the cookie name and baking instructions. To bake, I pull out the desired number of dough balls, roll them in sugar, and place on a cookie sheet to thaw a bit before baking.

Save yourself some trouble during the holidays and put some of these bad boys in your freezer now!

November 21, 2008 | Filed Under Uncategorized

Comments

One Response to “Ginger Cookies”

John on November 22nd, 2008 2:25 am

Hmmm… do I make choc chip cookies to the recipe on “Fridgg” or ginger cookies to the recipe on “A Heart for Home”? I think I’ll have to give both a try!

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