This week I’ve decided to showcase one of my earlier recipes, with a kind of rewind. Mom’s Ginger Cookies make their appearance at every family get together. I had them at my wedding. I sold them in the bake shop. It’s hands down my most favourite cookie, the recipe that literally ignited my love for baking and all things sweet. Just the smell takes me home instantly. Perhaps it has to do with the hours spent with mom in the kitchen, rolling cookies in sugar. My innocent seven year old self, standing on a chair beside her, taking in her love and kitchen knowledge like a sponge. The music was always playing loudly while we worked, moms foot tapping away. The same scene still holds true for my baking today.
I originally posted the recipe using butter and dark brown sugar. But I’ve got to admit, that this is one of those times that mom was right, and the recipe really tastes best as originally written, with shortening and white sugar. The shortening produces a better cookie in this instance, that has a nice rise, a slightly crispy first bite, with a tender, chewy center. I’ve kept the crystalized ginger in there too, not one of moms additions, but it adds just an extra zing that is drool worthy!
This is one of my go to recipes around the holidays, because these cookies are easily made ahead and frozen, with absolutely no compromise to taste. They are an excellent addition to dessert trays, and a sweet and spicy hostess gift, best delivered in a pretty holiday tin. I almost always have a batch in my freezer. Truth be told, I love to dip these frozen gems in hot tea. Mom froze baked goods to keep us out of them, but I sneaked them just the same, and developed a love for frozen cookies and bars. I’m guessing many of you did the same.
We’re heading full swing into holiday season every body. This is one cookie tradition that is best left untouched. Thanks mom.
Happy baking friends,
Pre-heat oven to 325°
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/4 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 1 large egg, room temperature
- 1/4 cup molasses
- 1/4 cup chopped crystallized ginger
1. In a small bowl sift together the flour, soda, cinnamon, ginger, cloves and salt, set aside. In a large bowl, cream together the shortening, sugar and molasses until light and fluffy. Add the egg and mix well. Slowly add dry ingredients into creamed mixture. Mix just until flour is combined. Stir in crystallized ginger. Shape into 1″ balls and roll in sugar (no need to flatten).
2. Place on baking sheet lined with parchment paper, about 2″ apart. Bake for 14 minutes (exactly!). Cookies will still be soft when they come out of the oven. Leave cookies on pan for 2 minutes then move them to a cooling rack.
- For larger, bakery style cookies, roll into larger balls. Simply increase your baking time by a few minutes. I often make 2″ balls when baking for gifts. I increase my baking time to approx. 18 minutes with the 2 minute rest on the cookie sheet.
- This recipe is easily doubled, even tripled.
- The cooled cookies freeze very well, for a few weeks.
- These cookies make the BEST s’mores!!