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Colette & Cassi's Country Kitchen!

I got this from Judy @ Dixie's Designs. We love ginger cookies in my house, so thought I'd share it with you all too! 

This is what Judy said: These are wonderfully spicy, thick, soft and chewy! They don't last long at our house, and there's only two of us

Reprinted from Better Homes & Gardens, November, 1998 issue.

• 4 1/2 c. all-purpose flour
  
  
• 4 tsp. ground ginger
  
  
• 2 tsp. baking soda
  
  
• 1 1/2 tsp. ground cinnamon
  
  
• 1 tsp. ground cloves
  
  
• 1/4 tsp. salt
  
  
• 1 1/2 c. shortening
  
  
• 2 c. granulated sugar
  
  
• 2 eggs
  
  
• 1/2 c. molasses
  
  
• 3/4 c. coarse sugar or granulated sugar
  

In a medium mixing bowl, stir together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of the flour mixture, beat until combined. Stir in remaining flour with a wooden spoon.

Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet* about 2 1/2 inches apart.

Bake in a 350° oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand for 2 minutes before transferring to a wire rack. Cool.

Makes about 25 (4-inch) cookies.

Final Comments:

I baked 6 on a pan on a Silpat baking sheet; I think any more might have run them together