I have a budding food blogger on my hands. Last Friday Julie and I were on the way to drop off some food at an event. On the way I got a text from my 6th grade daughter with a picture of these cookies asking me, “Are these blog worthy?” When I got home, she and her younger sister were so proud. They met me at the door talking a mile a minute about how they had set up the tripod and the white board and everything. They’ve only seen it done a few hundred times! My Nanny’s cookies were delicious as well!
- ½ cup unsalted butter, softened
- ¼ cup vegetable shortening
- 1 cup sugar, plus extra to roll the cookies in
- 1 large egg, room temperature
- ⅓ cup molasses
- ½ teaspoon vanilla extract
- 2½ cups flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ½ teaspoons ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 375 degrees and lightly grease 2 baking sheets.
- In a large mixing bowl, cream the butter, vegetable shortening and 1 cup sugar until combined. Add the egg, molasses and vanilla shortening and continue mixing until light and fluffy.
- In a separate bowl, sift together the flour, ginger, cinnamon, ground cloves, baking powder, baking soda, and salt. Gradually add the flour mixture to the creamed ingredients, blending until well mixed.
- Using about 1 rounded tablespoon of dough roll into a ball. Roll the dough balls in sugar and place them about 2 inches apart on a baking sheet. Bake for 9-10 minutes.