4 ½ cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
1 ½ cups shortening
2 cups granulated sugar
½ cup molasses*
¾ cup coarse sugar or granulated sugar
In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or remaining sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degrees oven for 12 to 14 minutes or until cookies are light brown and puffed. Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.
Adapted from Teresa Chikodroff and Family Circle Magazine.
*Tip…if you spray your measuring cup with Pam, the molasses will not stick to the sides and it will pour right out. 😃