My family usually requests that I make more of these scrambled eggs whenever I cook them for them.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 60 |
| Yield: | 60 cookies |
Ingredients
- 2 cups white sugar
- 1 ½ cups shortening
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 2 tablespoons white sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
- Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
- Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
- Bake in the preheated oven until cookies crackle on top for ‘lace’ design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
- Don’t overbeat dough, as overbeating makes very flat cookies.
- Don’t overbake! They should not have dark edges.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 126 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I used only 3 tsps of baking soda. I also thought two cups of sugar was a bit much so I reduced to 1-3/4.Cookies were beautiful and the taste was awesome. I also tried powdered sugar to roll in but don’t! Made the cookies somewhat soggy and overly-sweet. Bon apetit!
Great cookie. Brings back memories of my Grandpa setting a stack next to his coffee cup and dipping them in. Kid and grandkids loved them!
I made these and unfortunately, they had the metallic taste that comes with baking powder. I followed the recipe meticulously, but sadly did not get the outcome the others did.
This recipe is very easy to make. I followed the recipe and the cookies were still flat. Even with 4 teaspoons of baking soda! My family said that they thought the cookies had a slight metalic taste, which is indicative of too much baking soda. I’ll make these again, but with only 3 teaspoon of baking soda.
Yummy. I love spicy cookies!
One of the best cookies I’ve ever made!!
Very tasty. They turned out flat. I did not think I over beat the dough. It was very thick dough and I wanted to combine the ingredients thoroughly.
This seems like a double recipe. I only realized halfway through and I would have preferred a single. I could have easily doubled it for the quantity desired. Having said this the quantity of ginger is the single recipe quantity so I doubled that. I reduced the white sugar and doubled the molasses, which meant I had to adjust the flours. Ultimately it was a delicious cookie but not the best recipe I’ve tested.
These are outstanding. I made them last Christmas and they just as good this year.
these cookies are so good tastes just like my mom use to make, quick and easy to make.
Love the soft center and a bit crispy edges. I underbaked the first pan and it was too soft. Very good!
No changes. These were perfect! Sometimes I get I a holiday rut and it’s the same menu year after year. So this year we started looking outside the box. We made these early and I couldn’t find my grandma’s recipe. We’ve already confirmed these are a definite for Christmas. Hurry up Santa!
DELISH!! So easy to make! Perfectly soft inside with a little crunch on the outside. Will definitely make them again! I may even add a little extra ginger as I’m a freak over the flavor!
Delicious cookies would like a Little crispier maybe bake a little longer, but if you like a soft cookies thus one is very good. Made a large batch so I’m freezing them
Turned out really well. Didn’t spread too much so kept a nice, soft center. I added a little more ginger to increase the heat a little but the recommended amount should be perfect. The sugar on the outside didn’t leave a strong visual sugar so a confectioners dusting might be in order if you like the color break. Quickest best ginger bake I have come across.