- Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
- Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on a parchment-lined or ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
- Makes about 120 cookies.
From the Test Kitchen
Big Ginger Cookies:
Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on parchment-lined or ungreased cookie sheet. Bake in a 350 degrees F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies.
Per cookie: 306 cal., 13 g total fat (3 g sat. fat), 18 mg chol., 138 mg sodium, 45 g carbo., 1 g fiber, 3 g pro.
Daily Values: 1% vit. A, 1% vit. C, 3% calcium, 10% iron
Exchanges: 3 Other Carbo., 2.5 Fat
Nutrition Facts (Ginger Cookies)
- Per serving:
- 61 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 4 mg chol. ,
- 28 mg sodium ,
- 9 g carb. ,
- 0 g fiber ,
- 1 g pro.