I like the taste of ginger. I also really enjoy ginger cookies.
I am not a fan of gingersnaps. They tend to be hard, crunchy disks. I prefer a softer cookie.
Thankfully this recipe makes a lovely soft cookie.
The coffee was a nice addition. I think the coffee really enhances the ginger and molasses.
The dough is nice and soft as well. Even when chilled it is a little tricky to work with. It wants to stick to the mat quite a lot.
The cookies do puff a little when cookie, so make sure you don’t put them too close together.
I used a round cutter, but this dough could easily become gingerbread men!
Overall it was easy to make, and the cookies were delicious.
GINGER COOKIES
5 1/2 Cups All Purpose Flour
1 Tablespoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
3/4 Teaspoon Ground Ginger
1 Teaspoon Cinnamon
1 Cup Shortening
1 Cup Sugar
1 Egg, beaten
1/2 Teaspoon Vanilla
1 Cup Dark Molasses
1/2 Cup Strong Coffee
Sift together flour, baking soda, baking powder, salt, ginger and cinnamon. Cream shortening. Add sugar gradually and beat until light. Add egg and vanilla. Add molasses and coffee. Sift in dry ingredients. Mix well. Chill for 1 hour. Roll on a lightly board to 1/4 inch thick. Cut with a 2 inch round cutter. Bake in a 400 degree oven for 8 to 10 minutes.
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