1. I forgot to take pictures while I was baking.
2. I accidentally used the wrong measuring spoon for one of the ingredients, forcing me to triple the batch.
Fortunately, these cookies are delicious, so after the first taste, I didn't mind the fact that I had made triple the amount I originally intended to.
- 2 cups all-purpose flour, spooned and leveled
- 2 tsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1/8 tsp ground cloves
- 3/4 cup vegetable shortening
- 2/3 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (to roll cookies in)
- Heat oven to 350° F. In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
- Using an electric mixer, beat the shortening and brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
- Place the granulated sugar on a plate. You can use a cookie scoop to roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
- Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.