Ingredients
- flour
- 2 cups
- baking soda
- 2 tsp
- salt
- ½ tsp
- cinnamon
- 1 tsp
- ginger powder
- 1 tsp
- cloves
- ½ tsp
- butter
- ½ cups (1 stick)
- crisco
- ¼ cups
- brown sugar
- ¾ cups
- egg
- 1
- ginger (fresh grated)
- 2 tbsp
- molasses (Blackstrap)
- ¼ cups
- candied ginger, chopped
- ½ cups
- turbinado (aka "raw") sugar
- taste
Instructions
- Preheat 375°F, put rack in the middle position. Use un-greased, un-floured cookie sheet. Bake for 13min. Cool for 2min on pan. Cool cookies completely on wire rack.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger and cloves.
- In a large bowl, beat butter, crisco, brown sugar until creamy. Beat in egg. Beat in grated ginger and molasses. Gradually beat in flour mixture until well blended.
- Carefully stir in candied ginger.
- Refrigerate mixture for 1hr.
- Roll into balls (1 1/2” in diameter), distribute evenly on cookie sheet and sprinkle with turbinado sugar.
Notes
butter these little guys just wont hold their shape. And, you have to use the Blackstrap molasses, the regular just doesn’t have enough flavor!
Makes about two dozen cookies.