The cookies will have a stronger flavour when left to cool in the fridge before baking.
Tools
- 2 1 cup Measuring cups, 1 for dry ingredients and 1 for wet
- 1 1/2 cup Measuring cup
- 1 Teaspoon
- 1 1/2 Teaspoon
- 1 Mixer, a countertop mixer works best but a handheld mixer can be used for the wet ingredients followed by folding everything together by hand
- 1 Spatula
- 2 Baking sheets
- 1 Large mixing bowl
- 1 Large whisk
- 2 Cooling racks
Ingredients
- 2 cups brown sugar, using Demerara sugar adds a stronger flavour
- 1/2 cup butter, at room temperature
- 1/2 cup shortening, at room temperature
- 1 tsp baking soda
- 2 eggs, at room temperature
- 5 rounded tsp ground ginger
- 1/2 tsp salt
- 4 1/2 cups flour, some extra flour may be needed if the dough is too wet
- 1 cup molasses, using Blackstrap adds a stronger flavour
Method
- Using a mixer, cream the butter, shortening, eggs, brown sugar, and molasses together.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and ginger.
- Slowly add the dry ingredients to the wet.
- Roll out a small portion of the dough, if it sticks to your hands add in an additional 1/4 cup of flour. Repeat this step until the dough is just slightly tacky. I find if I use a plant-based butter alternative, I end up adding an additional 1/2 cup of flour to the recipe.
- If cooling overnight, cover with plastic wrap and place in the fridge.
- Preheat the oven to 350 °F, making sure the oven racks are evenly spaced in the middle
- Roll out small balls, about 3/4" in diameter, onto a baking sheet pressing down with 2 fingers.
- Bake for 12-14 minutes, flipping the trays halfway through.
- Remove the cookies from the oven and place them on a cooling rack for 5 minutes.
- These are best enjoyed with a glass of milk.