I sampled these great little cookies recently at an open house, and they are wonderful (especially hot from the oven) I can’t give credit to the proper person for the recipe, as I am really not sure where it came from originally.
I always thought my Gramma made the best Ginger Cookies ever, but these ones give hers a run for their money! I am going to try the recipe this weekend. A great little fall treat! Serve with a glass of milk or hot apple cider. Yum!
Melt 1/2 Cup Crisco in a pan, and let cool slightly
Add: 1 Cup White Sugar
1/2 Cup Molasses
2 Cups Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
2-3 tsp. Ginger
1/2 tsp. Salt
Mix well. Chill in fridge for at least an hour, then roll into small balls and bake in a 375 oven for 8-10 minutes. Enjoy!
Hello Cat – two comments. 1) if you like a ginger cookie with “snap” – try adding l/8th tsp. of cayenne pepper (you could add a bit more if you are daring!) Wonderful bite! 2) this one is more a question – I am wanting to try this cookie but I really do try to steer away from shortening – would something else work just as well in it’s place?
from another Cat (this one in Calgary!)
Hi Cat in Calgary–
You can use coconut oil in the place of shortening…or butter, or a combination of both.
I already have an amazing ginger cookie recipe but decided to try these and they were AMAZING!!!! I used butter in place of shortening. And they were a HUGE hit!!! My kids and husband couldnt get enough and cant wait for me to make more!!! Fantastic cookie recipe!! You’ve done it again Cat!!