Linda’s Ginger Molasses Cookies are delicious. While Dave and I were visiting Linda and her husband Mark this winter, she made these cookies and we all enjoyed them. This recipe reminds me of Lebkuchen or an easy German Gingerbread that we typically have at Christmas. Next time I make these cookies, I am going to double the recipe because these were devoured quickly!
Combine the dry ingredients (flour, brown sugar, baking soda, cinnamon, ginger and cloves) in a bowl.
Combine the wet ingredients (butter, shortening, molasses and egg) in another bowl.
Blend the dry ingredients in with the wet.
Using a small ice cream scoop, place the round balls of cookie dough on a lined baking sheet about 2 inches apart. Depending on the size of your small scoop, you will have 12 to 2 dozen cookie dough's. Chill in the refrigerator for at least an hour but no longer than 24 hours.
Preheat the oven to 375 degrees F. Sprinkle the sugar over all of the cookies. Bake for 10 to 12 minutes. Cool and enjoy!
Ingredients
Directions
Combine the dry ingredients (flour, brown sugar, baking soda, cinnamon, ginger and cloves) in a bowl.
Combine the wet ingredients (butter, shortening, molasses and egg) in another bowl.
Blend the dry ingredients in with the wet.
Using a small ice cream scoop, place the round balls of cookie dough on a lined baking sheet about 2 inches apart. Depending on the size of your small scoop, you will have 12 to 2 dozen cookie dough's. Chill in the refrigerator for at least an hour but no longer than 24 hours.
Preheat the oven to 375 degrees F. Sprinkle the sugar over all of the cookies. Bake for 10 to 12 minutes. Cool and enjoy!