Chewy Ginger Cookies
Yield
servingsPrep
35 minCook
10 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
sugar
divided |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
molasses
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 296 | ml |
sugar
divided |
|
| 1 | each |
eggs
|
|
| 59 | ml |
molasses
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cloves
ground |
|
Directions
In a mixing bowl, cream shortening and 1 cup sugar.
Add the egg, molasses and vanilla; mix well.
Combine dry ingredients; add to creamed mixture and mix well.
Roll into 1 inch balls; roll in remaining sugar.
Place 1½ inches; apart on ungreased baking sheets.
Bake at 375℉ (190℃) F for 10 minutes or until lightly browned.
Cool on wire racks.
Store in an airtight container.
