Sometimes, I just get tired of all the standard cookie recipes out there. From peanut butter to sugar, they get boring. I was overjoyed to find this yummy ginger cookie recipe because it was a new variety for me.

Check out what my pals over at Beki Cook’s Cake Blog had to say about this recipe:

“These cookies do freeze well, though I prefer to freeze the ball of dough, and bake them fresh in small batches, because I think I may have mentioned how good they taste straight from the oven. “

The flavors in these cookies do match perfectly. Each one complements the other and I really like that. I was worried that the ginger might be a tad overpowering but it truly was not.

Ingredients

1/2 cup Crisco Shortening
1/4 cup (1/2 stick) Land O Lakes unsalted butter (softened)
3/4 cup Domino brown sugar
1 Eggland’s Best egg
3/4 cup Grandma’s molasses
3 cups Gold Medal all-purpose flour
1/2 tsp. Morton salt
2 tsp. Clabber Girl baking soda
1/2 tsp. McCormick ground cloves
1 tsp. ground ginger
1 tsp. cinnamon
1/4 – 1/2 cup sugar for coating the cookies

Instructions

In a medium-sized bowl, whisk together flour, salt, soda & spices. Set aside.

In a mixer bowl, cream together shortening, butter and brown sugar.

Add eggs and mix to combine. Add molasses and mix to combine.

Add flour mixture until no white streaks remain. (Do not overmix!)

Wrap in plastic wrap and chill in the refrigerator for about one hour. This dough will be very soft, so be careful when wrapping it.

When the dough has chilled, preheat the oven to 350-degrees.

Using a dough scoop, or a teaspoon, roll the dough into a ball in your hands.

Again, because this dough is so soft, this can be a challenge. Be prepared for sticky hands.

Drop the ball into a small bowl of sugar, and coat with the sugar.

Place on a parchment paper-covered cookie sheet. Be sure to give them about an inch or so on either side. They will flatten and spread as they bake.

Bake for 8-10 minutes at 350-degrees. DO NOT OVERBAKE! They really won’t get much darker in the oven. If you notice the edges starting to darken, they’re not going to be soft inside. These cookies should be cracked and crispy on the outside, but very soft on the inside.

Let them cool on a rack, and store them in an airtight container– if they make it that long.

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Quick Tip: Serve these cookies with a hot cup of coffee. Yum!

Thank you to Beki Cook’s Cake Blog for this great recipe.