If you want a fluffy ginger cookie, this is not it. These ginger cookies use blackstrap molasses for a richer (almost savory?) flavor and are perfect if you’re a fan of thin and chewy cookies!

Enjoy!

H

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Thin & Chewy Ginger Molasses Cookies

yield: about 3 dozen cookies

Ingredients:

• 3/4 cup vegetable shortening (soft, not melted)
• 1 cup packed brown sugar 
• 1/4 cup “blackstrap” molasses 
• 1 large egg (room temperature)
• 2 1/4 cup AP flour
• 1/2 tsp salt
• 2 tsp baking soda
• 1 tsp ground ginger (I like 50/50 fresh grated and ground)
• 1 tsp ground cinnamon 
• 1/2 tsp ground cloves 
• Raw or turbinado sugar 

Instructions:

• Cream together sugar, shortening, molasses, and egg. Sift together flour, spices, baking soda, and salt. Mix into creamed ingredients to throughly combine.
• Scoop 1-inch balls and roll in raw sugar. Dough will be soft but should be able to be rolled. If it’s too soft and sticky to handle, chill in the fridge for a few minutes. 
• Bake at 350*F for 9-10 mins. Allow to cool completely on the pan before transferring.

Tip: The warm but not melted shortening and room temp egg helps with spreading to make these cookies thin and chewy.