Buttery Ginger Cookies
These ginger cookies are soft and buttery. I love them because they stack so nicely when you’re giving them away as a special treat. They are also delicious to use in pie crusts.
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Buttery Ginger Cookies
Ingredients:
1 cup sugar, plus 1/2 cup for rolling
1/2 cup crisco shortening
1/4 cup butter
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Directions:
Cream together butter, shortening and sugar. Add other ingredients (except 1/2 cup for sugar for rolling) and mix together until well blended.
Make cookie balls and roll in sugar. Place on a cookie sheet and flatten them down gently- just a bit.
Bake 350 F degrees for 8-10 minutes. If you want a harder cookie, add a couple more minutes.
Click here for a printable version.
These are fantastic to use in the crust of our pumpkin cheesecake, or as the base of a pizookie with a scoop of pumpkin icecream on top. Yummmmmmm.