Organic farmer Beverley Thurber shares her snappy-tasting ginger cookies.
1. Heat oven to 350 degrees. Line two heavy baking sheets with parchment paper.
2. Use a whisk to combine flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl.
3. Place shortening in a large bowl. Cream the shortening with electric beaters at medium speed for 1-2 minutes. Continue beating as you slowly and gradually add the sugar, scraping down the sides of the bowl occasionally. After all the sugar is added, keep beating for other minutes or two.
4. Add eggs and molasses; beat well.
5. Reduce speed to low and beat in the flour mixture until just combined. Use a spatula to stir and “smooth out” the cookie dough.
6. Use a 2-inch-wide ice-cream scoop to make scoops of dough. You can scoop them directly onto the baking pans or roll the scoops into smooth balls first. Place them two inches apart on the baking pans. Sprinkle each mound with sugar crystals or regular sugar.
7. Bake until light brown and puffed, about 15-17 minutes.
8. Cool cookies in the pan on wire racks.
Hi Dawn, I'm checking with Terese Allen, our food editor, for her suggestions. Butter is delicious in the cookie, but will change the texture. Butter makes for a chewy cookie, and shortening makes it crunchy. So, it depends on what texture you desire. I hope this helps!