Rating: 3 stars
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Gina Marie Miraglia Eriquez

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Credit: Victor Schrager

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Makes 42 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.

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  • Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).

  • Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.

  • Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

84 calories; fat 4g; saturated fat 1g; cholesterol 5mg; sodium 72mg; protein 1g; carbohydrates 12g; sugars 7g; calcium 1mg; iron 13mg.
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