Woodlawn Ginger Cakes

READY IN: 1hr 35mins
Recipe by Julie Lynne McKeehen

This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm.

Top Tweak by janetmayeraz

For softer cookies, do not over bake and allow them to sit on the cookie sheet for a minute before moving them to the cooking rack. Use parchment paper.

Ingredients Nutrition

Directions

  1. Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
  2. In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
  3. Refrigerate for about 1 hour or until dough is firm.
  4. Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a