I had to start our Christmas Cookie Countdown with one of my all-time favorites. I had never been a fan of gingerbread or gingersnap cookies - until I had these.
Jason's mom has been making these as long as I've known him, and we request them every Christmas. And summer. And fall. And spring.
These are soft, chewy cookies - not like a traditional crispy gingerbread/snap cookie. They are delectable! The combination of spices is just perfect.
Our lesson: Just like we're thankful for Miss "Ginger" and Mr. Dave, we are so thankful for the many friends that God has given us.
a family recipe...
1 cup shortening
1/2 cup butter, softened
2 cups sugar
1/2 cup molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons ginger
1/2 cup sugar (for rolling dough)
Cream butter and shortening with sugar until smooth. Beat in eggs and molasses. Sift together dry ingredients and add to butter/sugar mixture. Beat until combined.
Refrigerate dough for one hour. Roll tablespoon sized balls of dough into sugar. Place on ungreased cookie sheets approximately 3" apart.
Bake at 350 degrees for approximately 12 minutes. Cookies should be soft on top. Allow to cool for 1-2 minutes on cookie sheet. Remove and place on cooling racks. Store in cookie tin or airtight container.