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Chewy Ginger Cookies

These moist, delicious ginger cookies have an old-fashioned appeal that'll take you back to Grandma's kitchen. I'm never surprised when these treats quickly disappear from my cookie jar.—Bernice Smith, Sturgeon Lake, Minnesota
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 3/4 cup shortening
  • 1-1/4 cups sugar, divided
  • 1 egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves

Directions

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well.
  • Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets.
  • Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts
1 each: 73 calories, 3g fat (1g saturated fat), 4mg cholesterol, 53mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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