Ginger and cinnamon add holiday spice to these thick, dark cookies.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
chill:
1 hr
bake:
10 mins
total:
1 hr 50 mins
Yield:
26 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the flour, baking soda, ground ginger, cinnamon and salt. Set aside.

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  • In a very large bowl, beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add the eggs, water, vinegar, and molasses; beat until combined. Add flour mixture and beat until combined. Divide dough in half. Cover and chill for 1 hour or until easy to handle.

  • On a floured surface, roll out half of the dough to 1/2-inch thickness. Cut dough using a 3-inch scalloped or round cutter. Place cookies 2-1/2 inches apart on ungreased cookie sheets. Sprinkle with coarse sugar.

  • Bake in a 375 degree F oven about 10 or until edges are firm. Remove and cool on wire racks. Store cookies at room temperature for up to 3 days. Makes 26 cookies.

Nutrition Facts

239 calories; fat 8g; cholesterol 16mg; saturated fat 2g; carbohydrates 38g; mono fat 3g; poly fat 2g; insoluble fiber 1g; sugars 18g; protein 1g; vitamin a 0IU; vitamin c 0mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 134mg; potassium 241mg; calcium 40.4mg; iron 2mg.
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