With no brown sugar in the house and a bowl full of butter and white sugar already creamed I had to switch gears for the cookies I was baking tonight. Since Sam and Michael were little boys, I’ve baked them cookies every year for their birthdays, just a fun little tradition and I didn’t want to end it for lack of brown sugar and I did not want to go back to the store. So to the internet I went and found this recipe…I had all the ingredients and I could top them with the amazing ginger nibs I purchased at The Spice House this weekend. I used butter instead of shortening because that was already in the mixing bowl. They went together easily and required no chilling time, a bonus. I’d concur with all the people who rated this recipe with 5 stars.
yields about 4 dozen cookies
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
Preheat oven to 350 degrees F. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. Top with a ginger nib. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Batter will be thick, roll in 1 inch diameter balls
Roll in cinnamon sugar and top with a ginger nib
Space 2″ apart on cookie sheet. Bake for 8-10 minutes, do not overbake.