Chewy Ginger Cookies
Yield
servingsPrep
35 minCook
10 minReady
45 minIngredients
| 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 |
|
Low Fat, Low in Saturated Fat, Trans-fat Free
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.
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