Total Time
37mins
Prep 25 mins
Cook 12 mins

Wrote this recipe down while watching Food Network while recovering from surgery. It was featured in the "Food Network Caters Your Hawaiian Wedding". This was one of Paula Deen's contributions. I love ginger cookies and can't wait until I can get in the kitchen and whip up a batch. They looked SOO good!

Directions

  1. Preheat the oven to 350 degrees F.
  2. Line cookie sheets with parchment paper or nonstick baking mats.
  3. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
  4. Add the egg and molasses and beat until completely incorporated.
  5. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
  6. Stir until combined.
  7. Roll the dough into balls about 1-inch in diameter.
  8. Roll the balls in sugar.
  9. Place 1/2-inch apart on the prepared cookie sheets.
  10. Flatten the balls slightly with your fingertips.
  11. Bake for 12 minutes.
  12. Cool on wire racks.
Most Helpful

I have a passion for ginger and all things gingery so I made these for Christmas. My roommate's daughter pronounced them 'the best ginger cookies ever' and, since there are now only crumbs in the box, it's safe to say they were a hit for everyone.

Mairghread December 28, 2010

I made these following the recipe exactly except I used a heaping teaspoon of ginger. I also used a cookie scoop rather than rolling them by hand. They came out beautifully...crunchy enough to snap after they cooled but still with a bit of "chew" in the center. It's really important that you sift the dry ingredients! The perfect ginger cookie, IMHO.

Croft Girl June 25, 2010