I love these cookies. I don’t know how to say it more emphatically than that. When I was pregnant with my first son I gorged myself on them. I had no willpower. As in, I could eat every single cookie by myself. I had no shame! I have since come to realize pregnancy was not the only reason I have no willpower; I will still eat these nonstop if they are in my presence!
In fact, this is the recipe that inspired (and began) my annual Christmas card recipe for family and friends. I have used this cookie for cookie exchanges, for parties, for dropping off at a friend’s, and of course to enjoy at home.
These are a flawless, soft, warm balance of spice and sweet. Even people that say they don’t like molasses or ginger love these cookies.
It’s a perfect cookie for fall. It’s a perfect cookie for holidays. It. Is. The. Perfect. Cookie! ~Kathy
- 1/2 c. butter or margarine, softened
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1/2 c. molasses
- 2 eggs, lightly beaten
- 4 c. flour
- 1/2 tsp salt
- 2-1/4 tsp baking soda
- 2-1/4 tsp ground ginger
- 1-1/2 tsp ground cloves
- 1-1/2 tsp ground cinnamon
Preheat oven to 350° F.
In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside.
In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
Roll dough into 1½ inch balls. Roll cookies in sugar; place on greased or parchment paper lined baking sheet.
Bake for 11 minutes. Do not overbake. Cool on wire rack.
Store in tightly covered container to maintain softness.