Saturday, November 20, 2010

Yummy Fall Cookies

I found this recipe from King Arthur Flour. I know, surprise surprise.
I wanted to find a good Gingersnap cookie for my friend who is super sick with her pregnancy. I remembered that ginger helped me get through the yucky parts and wanted to try to help her.

They are amazing, yucky pregnant or not.
And yes, she was able to keep them down. Good sign.


Preheat oven to 375 degrees.

Creme together:
3/4 cup vegetable shortening (butter can be substituted)
1 cup sugar
1/2 tsp salt
2 tsp baking soda

Then add:
1 large egg
1/3 cup molasses
Mix well.

1-2 tsp ground ginger
1/2 tsp ground cloves (I have also used allspice in place of the cloves with excellent results)
1 tsp ground cinnamon
2 1/3 cups KAF unbleached all purpose flour

Mix well. It will be a slightly stiff dough.

Form dough into 1 1/2 inch balls. If you have a teaspoon cookie scoop great, if not use a teaspoon and form the dough in your hands.

Mix together 1/4 cup sugar and 1 tsp ground cinnamon in a small bowl. Roll the balls in the cinnamon sugar mixture to evenly coat them. Then place on baking sheet.
I use parchment paper on my baking stone. Perfect cookies every time. (cookies, pizza, biscuits, breads, etc. etc. Can you tell I use mine a ton?)

KAF has a stone that is similar to mine.
I got mine from Shar's kitchen store in Arizona years ago. It looks like this.

Bake for 11 minutes and let cool on cookie rack.

Then enjoy the fall spice of these
amazing cookies.


  1. The recipe I made today was amost exactly this one. I used allspice since I didn't have cloves. Hopefully the plate I dropped off to you had the shortbread cookies on them (even though i think they were a little crispy) and not the ginger ones :) Fun to see you this morning. I already found a recipe for the acorn squash. Never had it before.

  2. Shelley you are a saint for the cookies! They are definitely hands down the BEST ginger snaps I've ever had! Thanks so much! Love you!


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