Ingredients
- 1 1/2 c (297g) Solid Vegetable Shortening (Crisco or Sweetex)
- 2 cups (400g) Granulated Sugar
- 1/2 c (170g) (120ml) Molasses
- 2 teaspoons Vanilla Extract
- 2 Large (100g) Eggs
- 4 c (500g) all Purpose Flour
- 4 1/2 teaspoons (21g) Baking Soda
- 2 teaspoons (4g) Cinnamon
- 1 teaspoon (2g) Ground Cloves
- 1 teaspoon (2g) Ground Ginger
Preparation
Step 1
Basic Creaming:
In the bowl of the mixer fitted with the paddle attachment cream the shortening with the sugar until light and fluffy.
Combine the eggs and molasses together and whisk to incorporate well.
Sift together the dry ingredients and reserve.
Slowly add the egg/molasses mixture to the creaming mixture on low- medium speed making sure to scrape the sides of the bowl occasionally.
Once all of the liquid has been incorporated, add the flour in several additions, mix well.
Scoop the dough onto a parchment lined sheet pan, top with Sanding Sugar and bake in a preheated oven for approximately 18-22 minutes (if using a 4oz scoop) or until beginning to brown on the edges. The cookies will be puffed in the centers, just be sure they are not gooey and raw before removing them from the oven. They do have a tendency to deflate slightly upon cooling.
Cool completely and store in an airtight container for up to 2 weeks.
You may also freeze the unbaked dough for up to 3 months in a Ziploc bag.
**yes you may use butter here, but be aware your cookies will spread much more than I desire, which is why I stick to shortening in this very high ratio of liquid to dry ingredients recipe. You will be wise to chill your dough before baking to offset this spreading that is going to occur if you do use butter.