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Recipe Summary

prep:
25 mins
chill:
1 hr to 2 hrs
bake:
8 mins to 10 mins at 350°
Servings:
52
Yield:
About 52 cookies
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Ingredients

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Directions

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  • In a medium bowl, stir together flour, baking soda, cinnamon, ginger, nutmeg and allspice and salt. Set aside.

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  • In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture, beating on low speed just until mixture is combined. (Or using a wooden spoon, stir flour mixture into molasses mixture just until combined.) Cover and chill for 1 to 2 hours or until dough is easy to handle.

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  • Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets.

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  • Bake in a 350°F oven for 8 to 10 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.

Tips

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

78 calories; total fat 3g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 4mg; sodium 75mg; potassium 60mg; carbohydrates 12g; fiberg; sugar 7g; protein 1g; trans fatty acidg; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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