Prep 15 mins
Cook 15 mins
This recipe came from the Joplin (Missouri) Globe Holiday Cookbook 2012. This Ginger Cookie is sold at Silver Dollar City in Branson, MO. The recipe was also named one of Midwest Living Magazine's "20 Best Recipes of All Time". When I made them, the dough seemed too dry to form into balls so I added some more molasses. Not sure why it was dry for me. Also, DO NOT BE TEMPTED TO EAT THE DOUGH! It is horrible. I love to eat cookie dough, so naturally pinched a piece off and popped it in my mouth. Ugh! I thought I must have done something terribly wrong and was about to toss the whole batch...but then decided to bake one pan of cookies before I gave up on it. I am SO GLAD I did! The finished product is scrumptious! All you need to add is a glass of milk for dipping.
- In mixing bowl, sift flour, soda, ginger, cinnamon, and salt. Set aside. In second mixing bowl cream shortening and sugar until fluffy. Add the molasses and egg. Beat the mixture for one minute. Add the flour mixture and mix at low speed until combined. Shape dough into 1-1/2 inch balls, then roll in small bowl of additional sugar. Bake on greased cookie sheet, 3 inches apart, at 350 degrees for 15 minutes, or until light brown on bottom. Transfer to cooling rack.