My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.

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Ginger Spice Cookies

SERVINGS 402-3 inch cookies CHANGE SERVING SIZE 2-3 inch cookies

COOK TIME 13-15minutes

PREP TIME 5-10minutes

READY IN 2-3minutes

Ingredients

• 4 1/2 cups flour all purpose
• 1/2 tbsp ginger ground
• 2 tsp baking soda
• 1 tsp cinnamon ground
• 1 tsp cloves ground
• 1/2 tsp salt
• 3/4 cup butter slightly firm
• 3/4 cup Crisco
• 3 cups sugar divided
• 2 egg(s) large
• 1/2 cup dark molasses

Instructions

1. Preheat oven to 350.
2. Line baking sheets with parchment.
3. Mix together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
4. Mix butter on medium-low speed until smooth, about 1 minute.
5. Add shortening and continue to mix until creamy and lightened in color, about a minute longer.
6. Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
7. Lightly beat eggs and molasses together.
8. Add to butter mixture and mix until blended.
9. On low speed, add dry ingredients in three additions, mixing just until combined.
10. Place reserved cup of sugar in a bowl.
11. Form a 2 inch ball, roll in sugar and place on cookie sheet. Repeat with remaining dough, spacing 3 inches apart.
12. Bake cookies for 13-15 minutes, until cracked on top but still soft.
13. Let stand 2 to 3 minutes, then transfer to cooling racks.