I needed an assortment of cookies for tomorrow’s luncheon, and since I already did lava cookies and brownies. I decided to make the third cookie non-chocolate.
This recipe is based on one by Carol Walter, though I made a few changes — my favorite being the cayenne pepper. It adds more zip to the cookies, but not so much that a child wouldn’t like them. In fact, Fuzz likes these more than just about any other cookie. They’re big, soft, but still sturdy and they should keep well.
Big Soft Ginger Cookies
- 6 tablespoons unsalted butter cut up, still firm
- 6 tablespoons butter flavored or regular shortening
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup molasses not blackstrap
- 2 1/4 cups all purpose or white whole wheat flour 10 oz – spoon and sweep
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon cocoa powder
- 1/4 teaspoon cayenne pepper
- 1/3 cup sparkly sugar for rolling
- Preheat oven to 350 degrees F. Have ready two or three large cookie sheets lined with parchment or Silpats.
- Using an electric mixer, beat butter until creamy. Beat in shortening, then add sugar, 1/4 cup at a time. Continue beating for another minute. Beat in egg, vanilla and molasses.
- In a separate bowl, thoroughly stir together the flour, soda, salt and remaining spices. Add the flour mixture to the butter mixture and stir until mixed.
- Shape dough into 12 evenly sized balls (a little bitter than golf balls). Roll the balls in sparkly sugar. Place 3 inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 13-15 minutes. Cookies should appear cracked on top but still slightly soft.