Ginger Cookies

Recipe by Melissa Shaffer

Photography by Brian Freer and Alexis Kikoen

Cool off this spring with a parfait composed of tangy fruit and decadent cream. Topped off with a crunchy ginger cookie, this refreshing concoction hits the spot for those with a serious sweet tooth.

MAKES 4 DOZEN

INGREDIENTS

  • 3 oz unsalted butter, softened
  • 3 oz shortening
  • 1 1/3 cup granulated sugar
  • 1/4 cup molasses 
  • 1 each large egg
  • 1 teaspoon baking powder
  • ¾ teaspoon cloves, ground
  • 1 teaspoon ginger, ground
  • 1 teaspoon cinnamon, ground
  • 2 cup all-purpose flour
  • Additional granulated sugar for rolling cookies in

PREPARATION

  •  Preheat oven to 350F.
  • In a mixer, cream together butter, shortening, granulated sugar, and molasses until mixture becomes light and airy. Add egg and thoroughly mix.
  • Combine all dry ingredients in a separate bowl. Combine dry  ingredients with butter mixture and  mix until everything is incorporated. Be careful not to over mix.
  • Scoop dough into teaspoon-sized balls and roll in additional granulated sugar. Place cookies on greased sheet tray or lined with a silicone mat 2 inches apart. 
  • Bake in oven for 5 minutes and then rotate tray to promote even cooking. Then finish for an additional 5-7 minutes until cookies are done.
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