Holiday Goodness: Ryan's Ginger Cookies recipe

Ryan's Ginger Cookies:

1 cup butter flavored shortening

2 cups brown sugar, packed

1 egg

1 cup baking molasses

4 cups flour

½ teaspoon flour

2 teaspoons baking soda

2 teaspoons ginger

1 teaspoon cinnamon

½ teaspoon ground cloves

½ cup sugar

Preheat oven to 350 degrees.

In a large mixer bowl, cream together the shortening and brown sugar. When fluffy, add the egg and molasses and incorporate fully. In a separate bowl, sift together the flour, baking soda, and spices. Add to the wet ingredients in batches until completely combined. Cover and chill for at least 2 hours or overnight.

Shape the dough into 1.5 inch balls – use flour to dust your hands if needed. Roll around in the sugar to coat and place on parchment paper lined baking sheet. Bake for 12-14 minutes or until set but slightly underdone. Cool for 5 minutes before removing from the cookie sheet and finish cooling on a wire rack. Makes approximately 2 dozen.

I happened onto this classic family recipe when a friend came over for a cookie baking project a couple of weeks ago. What I found was the yummiest ginger delicacy on the planet, with hints of spice and sweetness that balance perfectly. I’ll be making more for the holiday season- likely for work friends, and definitely with family later in the month. Not only are they festive and delicious, but very simple to assemble as well.

Note that you can really use light or dark brown sugar for these depending on your flavor preference. The molasses keeps them rich though, so I prefer light brown and find that it lets the cinnamon and ginger shine through in a big way. Be sure to mind the cooking time also to avoid overbaking, as they will firm up but stay chewy while they rest. The crisp exterior and moist middle are what make them so good days after they’re made!

Here’s the recipe:

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