Colossal Ginger Cookies with Nutiva Shortening
Giant Ginger Cookies that are soft and chewy in the center and have crispy edges.
7 oz/196 grams
168 grams Nutiva shortening**
9 oz/252 grams
Crystal sugar for garnish
In a large bowl, using an electric mixer beat shortening, sugar, egg and vanilla until light. Beat in molasses.
In a separate bowl, mix together flour, salt, baking soda, cinnamon, cloves and ginger.
Stir flour mixture into sugar mixture until thoroughly combined.
Scoop dough and shape into 9 large mounds. Place dough mounds in refrigerator and chill for about 2 hours.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment.
Dip dough mounds in crystal sugar (if using) and arrange 5 mounds on a baking sheet lined with parchment paper.
Bake for 13-15 minutes or until cookies appear set in the middle and are starting to brown around the edges.
Let cool for 2-3 minutes on cookie sheet. Cookies will be large, thick, crispy on the outside and soft on the inside.
If you are making these with regular Crisco, use ¾ cup (144 grams) – Crisco weighs less per T.