Chewy Ginger Cookies

 Since I’ve been craving these like crazy lately, I thought I’d share the recipe!  In my opinion, these ginger cookies are just about to die for!  They are spicy, chewy and make a perfect cookie for fall and the coming holidays.  What’s really awesome about them is that they keep VERY well.  Most cookies, by the next day, just don’t taste “fresh” anymore.  Not so with these!  They keep their “fresh” taste and chew texture for several days, making them an awesome choice for gift giving.  


These ginger cookies are great on their own, but paired with a cold glass of milk, hot chocolate or a simple cup of coffee and you have a winning combination!  (Dipped them in some chai the other day too and WOW, it was amaaazing!)







Chewy Ginger Cookies

4 3/4 c. all-purpose flour
2 tsp. baking soda
5-6 tsp. ginger
4 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1/4 tsp. salt
1 c. butter, melted
1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
Additional white sugar for rolling cookies

1.  Stir together flour, baking soda, spices and salt.
2.  In a separate bowl, stir together melted butter, shortening and sugar until creamy.  Add eggs and molasses and mix until well combined.
3.  Add flour mixture to wet mixture.  Mix until well combined.  (I use my Kitchen-Aid for this!)
4.  Chill dough for 30 minutes.
5.  Shape dough into balls and roll in white sugar.
6.    Bake at 350 for 7-8 minutes, just until the sides are slightly cracked and the tops are puffy.  Don’t over bake!
7.  Cool on cookie sheet for 1-2 minutes and transfer to a wire rack and allow to cool. 




I was going to give away a pretty, ribbon-tied stack like this. 
Sadly, the pretty stack no longer exists.  {ahem}  =)

What’s your favorite cookie?




Linking up to Raising 4 Princesses, and Edie's Sweet Treat Party