Description
If you’ve ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.
Ingredients
- 2 cups white sugar
- 1 ½ cups shortening
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 2 tablespoons white sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar
- shortening
- and molasses together in a bowl using an electric stand mixer until uniform
- making sure not to overbeat. Add eggs and mix for 30 seconds.
- Whisk flour
- baking soda
- cinnamon
- ginger
- and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
- Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar
- making sure not to flatten. Place on ungreased cookie sheets.
- Bake in the preheated oven until cookies crackle on top for ‘lace’ design
- 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 60