Molasses-Spice Cookies

I love ginger snaps! I love the warm spicy flavor of them and they are perfect for the holidays. Did I mention I love the holidays? Well I do. I also love holiday baking. Love it. I was "inspired" to bake this weekend by Beth who suggested I bake this weekend. This is the first of holiday baking I've done this season so be prepared for more. A lot more. Ok, back to the cookies. I've been making these cookies for a few years now. However, they are not husband-friendly, (John's not a fan) but I love them. They are old fashioned ginger cookies and they get "crinkley" when they bake and make the house smell all heavenly.

When making these cookies you really don't want huge cookies. I find that this scoop is the perfect size. I scoop the dough into my hands and then roll them around in my hands...like play-dough. I think there are certain things, like cookie dough, that make adults feel like they can still play with play-dough.

Then roll them around in sugar and place them on a cookie sheet. I love my silpats. They are life savers when it comes to cookies. And last Christmas Lady, my sis, and I made hazelnut brittle and these things made it super easy to do!

Pretty little dough balls all in a row.

Yummy. See the crinkley goodness?

A close-up. The sugar crystals on the outside make them all sparkley.

Molasses-Spice Cookies

Makes about 3 dozen

3/4 cup shortening

1 cup sugar

1 large egg

1/4 cup molasses

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup sugar

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add 1 cup sugar, beating well. Add egg and molasses; beat well.

Combine flour and next 8 ingredients with a whisk in a separate bowl. Add flour mixture slowly to shortening mixture and beat until just combined. Do not over mix. Cover and chill 1 hour.

Shape dough into 1-inch balls, and roll in 1/4 cup sugar. Place on ungreased cookie sheet, about 2-inches apart.

Bake at 375 degrees for 9-11 minutes. Store in an air-tight container for about a week...if they last that long!