Soft Spiced Ginger Cookies

For some reason, most people seem to think of ginger cookies particularly at  Christmas time, but I like them all year round. Of all the different kinds of cookies there are, my personal weakness is for ginger cookies. I’ve never been one much for sweets myself, even though Mac and the kids all have a sweet tooth. I guess that’s why the ginger cookies have always appealed to me.

They have lots of flavour without being too sugary, and are really good with a hot cup of tea or a cold glass of milk. I especially like the soft chewy kind of cookie.

I’ve never had any problems keeping them around once I’ve baked up a batch from the others either. As a matter of fact, I usually have to squirrel away a secret zippered baggie just so there’s some left for me!

SOFT SPICED GINGER COOKIES

Preheat oven to 325F

Lightly grease a cookie sheet  

CREAM TOGETHER:

3/4 cup shortening

1 cup sugar

ADD TO ABOVE,

BEAT IN UNTIL FLUFFY:

1 egg

1/4 cup of molasses

STIR IN DRY INGREDIENTS:

2 cups flour

1tsp baking soda

1 tsp cloves

1 tsp cinnamon

1 tsp ginger

1/4 tsp salt

Shape dough into 1-1/2” balls and roll each in sugar.

Place on cookie sheet about 2” apart.

Bake for 12-15 minutes or until light brown and slightly puffy.

Cool on wire racks to keep them chewy.