Molasses Ginger Cookies
From Kathrine Page
- 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
- 4 tsp grated fresh ginger
- 2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. salt
- 1 1/2 cup shortening
- 2 cups brown sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup raw sugar
Set oven to 350. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl beat shortening until soft. Gradually add the 2 cups of sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon. Using a scooper, shape dough into balls. Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet. Bake 12-14 minutes. Let stand before moving to a cooling rack.