I love a good, spicy ginger molasses cookie. Most of the recipes I tried are just a little lacking in the “bite” department. The recipe below came from Epicurious, but I tweaked the spices to my liking. I made a batch for Cliff to take to work, and they were a hit. Have one of these with a cup of tea in the afternoon…heavenly!
If you’re in Vancouver, a good place to get these ground ginger, allspice, cloves, cinnamon, etc is Parthenon on W. Broadway. They are about $1 or $2 a little bag, rather than $4 or $5 in the grocery store spice isle.
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening at room temperature
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses (not robust or blackstrap)
- About 1/3 cup granulated sugar for tops of cookies
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.