Spice cookies are an all time favorite of mine. I love spices, so naturally, these cookies are right up my alley. Usually, the thin and crunchy cookies are what I love, but for the moment, these have won my heart. They are the closet that I have come to replicating the ginger cookies that my cousin Kurt makes, which I adore and look forward to when there is a family get together. The recipe is courtesy of ohsweetbasil.com.
Makes about 3 dozen cookies
1/4 cup unsalted butter, softened
1/2 cup shortening
1 cup light brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt (I use pink himalayan)
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground ginger
1 1/4 teaspoons all-spice
2 teaspoons baking soda
white sugar for rolling
- In the bowl of an electric mixer, combine butter, shortening, and brown sugar until light and fluffy.
- Add egg and molasses, combining well.
- Combine flour, salt, cinnamon, ginger, all-spice, and baking soda in a bowl and add to the butter/sugar mixture 1/3 at a time until fully incorporated.
- Chill dough for 1 hour (I made the dough before I went to bed and chilled it overnight, making the cookies in the morning).
- Using a teaspoon, scoop out dough and shape into balls, roll in sugar, and place on a baking sheet.
- Bake at 350 degrees for 8 – 10 minutes.
- Remove to a cooling rack, cool and enjoy!