Ginger Cookies have been a Christmas baking tradition in our house for twenty years, so it just wouldn’t seem like the holidays without them. As they bake, the house is filled with my favorite Christmas smells – ginger and cinnamon.
This recipe came from a Southern Living Christmas Cookies cookbook. I decided to try it the first time because I thought they would be simple to make with my young daughters. They enjoyed helping make the dough and then rolling up cookie balls in sugar before baking. We have some pretty funny video from one year that involved a mixing mishap, but if I shared it with you they might not forgive me!
Tips: We roll our cookies a little larger than the recipe instructs – about 1 1/2 inch balls – because we like them chewy (not crispy like ginger snaps), so our batches only yield four dozen cookies. These cookies are especially good with a cup of tea. Beware: You’ll have trouble refraining from these when they are hot from the oven!
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups self-rising flour
- 1 Tablespoon ginger
- 1 teaspoon cinnamon
- Additional sugar
- Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Add egg and molasses; beat well. Combine flour, ginger and cinnamon; add to creamed mixture mixing well.
- Shape dough into 1-inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool on cookie sheets 5 minutes; remove to wire racks and cool completely. Yield: 7 dozen