- 3/4 cup vegetable shortening*
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons baking soda
- 2 cups flour
- 2 to 2 1/2 tsp. cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/3 cup molasses (not blackstrap)
- 2 teaspoons finely shredded fresh ginger
- About 3/4 cup turbinado sugar for rolling
- calories 86
- caloriesfromfat 33 %
- protein 0.7 g
- fat 3.1 g
- satfat 1.4 g
- carbohydrate 14 g
- fiber 0.3 g
- sodium 45 mg
- cholesterol 7.4 mg
How to Make It
In a medium bowl with a mixer on medium-high speed, beat shortening with granulated sugar until fluffy. Scrape down bowl and beat in egg.
In a small bowl, dissolve baking soda in 2 tsp. warm water. Sift flour and ground spices into a medium bowl.
Beat baking soda mixture into shortening, then add flour mixture in alternating batches with molasses and fresh ginger. Cover with plastic wrap and chill 2 to 3 hours and up to overnight.
Preheat oven to 350°. Scoop dough into 1-tbsp. balls. Roll in turbinado sugar.
Set balls on greased baking sheets at least 2 in. apart. Bake until dry-looking around edges, 8 to 10 minutes. Let cool on baking sheets just until set, then transfer to cooling racks.
*Look for "trans fat-free" on the label.
Make ahead: Baked cookies, up to 1 week, airtight at room temperature.