Made with the perfect blend of ginger and cinnamon, these cookies offer a delicious crunch that melts into a soft, chewy centre, leaving a trail of warmth with every bite. They’re the kind of treat that invites you to pause for a moment, savour the taste and savour the sweetness of life.
Ingredients:
- 3/4 cup shortening
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Method:
Preheat the oven to 175°C (350°F).
Cream the shortening and 1 cup sugar until light and fluffy, about 5-7 minutes.
Whisk in the egg and molasses.
In another bowl, combine the flour, baking soda, ground ginger, ground cinnamon and salt; gradually add to the creamed mixture and mix well.
Scoop level tablespoons of the dough into balls.
Dip one side of each ball in the remaining sugar and place 2 inches apart on greased baking trays, sugar side up.
Bake until lightly browned and crisp, about 12-15 minutes.
Transfer to wire racks to cool.
