Ginger Cookies (GF/DF optional)

Inspired by...Christmas presents

My family and friends know me well. They gave me the best baking-related gifts this Christmas! I'm so excited about my new cookbooks that I'm already having fun sharing lessons from! 

The first recipe in American Cake was for "American Gingerbread." Instead of a cookie dough, this recipe was for a gingerbread flavored, light and fluffy cake.  And it was delicious!

But this recipe also reminded me of a past favorite ginger cookie recipe.  And since I was going to be ringing in the New Year with friends, I decided to make these as a portable, easy treat.  One of the friends that I would be hanging out with is gluten-free and dairy-free, so I decided to try this recipe GF/DF.  And it worked!  They were a hit with GF and non-GF eaters alike. 

Recipe
​Adapted from Princess Pinky Girl

Ingredients

• ​3/4 cup vegetable shortening*
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all purpose gluten-free or regular flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon ground giner
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• Extra sugar for rolling cookies

​* I used butter-flavored shortening.  If you're not baking for a dairy-free eater, then you could also use unsalted butter instead of shortening.
Directions

1. ​Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, beat together shortening and sugar until smooth.
3. Add eggs and molasses and beat until incorporated.
4. In a medium-sized bowl, sift together flour, baking soda, spices, and salt.
5. Add dry ingredients to wet ingredients and mix until incorporated.
6. Scoop cookie dough using a small ice cream scoop or tablespoon measure.  Roll gently into a ball and then roll each ball in a small bowl of sugar to coat.
7. Spread cookies out on cookie sheets (they will expand a lot).
8. Bake for about 14 minutes, or until the edges are set.  They will still be soft in the center.