I've probably said this about the other cookie recipes I've posted in the last couple of weeks but... these ginger molasses cookies are by far my favorite. 

These cookies have:

1) a soft and chewy texture that makes them a pleasure to bite into.

2) just the right amount of sweetness from the molasses (which I love)

3) a slight but satisfying kick of spice from the ginger and cinnamon.

See now why I love these so much?

This recipe makes about 20 cookies with a #40 cookie scoop.

See *Notes for more important clarifications/tips.

Backstory:

Whenever Grandma brought over a batch of these cookies, young Taylor was all over them. My mom loves them too and we'd effectively fight over them (I won most of the time, of course). These were always my first choice when it came to cookies.

There are only 9 ingredients in this recipe, most of which you probably already have in your pantry. It'll take you about 10 minutes to prep the dough and, once chilled, about another 10 to get the cookies baked, making it a great (and delicious) choice if you need to get a batch out in a pinch.

Ingredients:

• 3/4 cup all-vegetable shortening (Crisco)

• 1 cup granulated sugar + 3 tbsp (for rolling the cookies in)

• 1 egg, at room temperature

• 1/4 cup Grandma’s Molasses

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1/4 tsp salt

• 1 tsp ginger

• 1/2 tsp cinnamon

*Notes

• Don’t be afraid to add an extra 1/4 tsp or so of ginger, it won’t hurt!

Process:

1. Using a stand or hand mixer (in a large bowl) cream the shortening by beating on medium-high speed for 1-2 minutes. Add sugar and continue beating for another 1-2 minutes until the texture is light and fluffy. Add egg and molasses and mix on medium-low speed until well incorporated, scraping the sides as needed.

2. Sift flour with baking soda, salt and spices. Add to shortening mixture in stages and beat on medium-low speed until combined. Finish mixing by hand if necessary.

3. Chill dough for 1-2 hours.

4. When dough is done chilling, preheat oven to 350 degrees Fahrenheit and line two half-sheet pans with parchment paper.

5. Using a #40 cookie scoop, scoop rounded balls of cookie dough (don’t flatten with your palm) and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Bake for 9-11 minutes. Let baked cookies cool for 5 minutes on baking sheet and transfer to wire racks to finish cooling. Store in airtight containers (the cookies are freshest for about 3-4 days). Enjoy!