Instructions
1. Cream Shortening and Sugar
In a large bowl, cream together the shortening and sugar until light and fluffy.
2. Add Molasses
Blend in the molasses until fully incorporated.
3. Add Egg
Beat in the egg until the mixture is smooth.
4. Sift Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, cloves, ginger, and cinnamon.
5. Combine Mixtures
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Shape the Cookies
Form dough into 1-inch balls.
7. Roll in Sugar
Roll each ball in granulated sugar to coat.
8. Flatten
Place balls 2 inches apart on a well-greased cookie sheet.
Flatten each ball slightly using the bottom of a juice glass dipped in sugar.
9. Bake
Bake in a preheated oven at 350°F (175°C) for 8–10 minutes.
Watch the first batch closely—ovens vary.
10. Cool
Remove cookies immediately and cool on paper toweling or wire racks.
Tips
These cookies are perfect for fall and winter baking.
Store in an airtight container to keep them soft.
Feel free to double the batch—these disappear fast!
Instructions
1. Cream Shortening and Sugar
In a large bowl, cream together the shortening and sugar until light and fluffy.
2. Add Molasses
Blend in the molasses until fully incorporated.
3. Add Egg
Beat in the egg until the mixture is smooth.
4. Sift Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, cloves, ginger, and cinnamon.
5. Combine Mixtures
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Shape the Cookies
Form dough into 1-inch balls.
7. Roll in Sugar
Roll each ball in granulated sugar to coat.
8. Flatten
Place balls 2 inches apart on a well-greased cookie sheet.
Flatten each ball slightly using the bottom of a juice glass dipped in sugar.
9. Bake
Bake in a preheated oven at 350°F (175°C) for 8–10 minutes.
Watch the first batch closely—ovens vary.
10. Cool
Remove cookies immediately and cool on paper toweling or wire racks.
Tips
These cookies are perfect for fall and winter baking.
Store in an airtight container to keep them soft.
Feel free to double the batch—these disappear fast!
