Chewy Ginger Cookies
Ingredients
4 1/2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 cups solid shortening (1 1/2 sticks)
2 cups granulated sugar
2 large eggs
1/2 cup molasses
3/4 to 1 cup granulated sugar
Instructions
Preheat oven to 350 degrees. On a sheet of wax paper, sift together flour, spices and salt. Set aside. In a large mixing bowl or standing mixer with paddle attachment, beat shortening until softened. Gradually add sugar and beat until fluffy. Mix together eggs and molasses; add to sugar mixture and mix well. Add half the flour and mix well. Add remaining flour and just mix to combine. With a 1/4-cup ice cream scoop (for the larger size) or melon-ball scoop (for the smaller size), shape cookies into balls. Roll cookies in sugar and place on parchment-lined sheet pan about 2 inches apart. Bake cookies 12 to 14 minutes or until fluffy and brown. Cool cookies 2 to 3 minutes on sheet pans before transferring to wire rack to cool. Store cookies in a plastic container to keep them chewy for up to 2 weeks until ready to serve. Yields 2 dozen large cookies or 4 dozen regular size.