I came up with these cookies by combining ingredients from two different recipes. They're the perfect ginger cookie—crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. —Judy Wilson, Sun City West, Arizona
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
Makesabout 2-1/2 dozen
- 3/4 cup butter-flavored shortening
- 1-1/2 cups sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture.
- Refrigerate, covered, until firm, about 1 hour.
- Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets.
- Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts1 cookie: 118 calories, 5g fat (1g saturated fat), 6mg cholesterol, 127mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Ginger Crinkles in Taste of Home Christmas Annual 2019