Ginger Crisps

Now Canadian Thanksgiving is on Monday and I am sure that many ovens will be filled with the aroma of cooking turkey, but I like to start a few days before with a Ginger Crisp cookie that is shaped like a turkey!

Your really cannot go wrong when you mix ginger, cloves, cinnamon and molasses. These cookies are not too sweet and shaped to eat. The best part is that this recipe makes about 8 dozen cookies….cookies to enjoy and share.

Ginger Crisps are also very tasty at Christmas

They are also a great shaped cookie for Valentines Day, Halloween or Christmas.

Print recipe

Serves	7 - 9 dozen cookies - depending on size
Inspiration	Chatelaine Golden Anniversary

Ingredients

1 1/2 Cups shortening (eg Crisco)
2 Cups brown sugar
2 Large eggs
1 cup molasses
4 1/2 Cups all purpose flour
1 Tsp salt
4 Tsp baking soda
1 Tsp ground cloves
2 Tsp ground ginger
2 Tsp ground cinnamon

Directions


With an electric mixer cream shortening and sugar; add the eggs, one at a time and beat well.

A little tip to make the molasses easily slide out of the measuring cup. Put about a quarter of a cup of vegetable oil in the measuring cup...swirl it around and then pour it back into the container. Then measure the molasses in that same measuring cup. Now add the molasses to the butter/shortening/egg mixture. All of the molasses will easily come out of the measuring cup as it slips along the residue of oil left in the cup. Beat the molasses into the mixture.

Measure the flour in a separate bowl. Add the salt, baking soda, cloves, ginger and cinnamon to the bowl and stir with a fork to mix. Add the flour mixture gradually to the molasses mixture, stirring with a large spoon. Mix until the dough is easy to handle.

Flour your rolling pin and counter. Take a portion of dough out of the bowl and dust it with flour. Roll to about 1/4 inch thick and cut with cookie cutters. If the dough is too sticky add some flour to it and roll it again.

You can decorate the shapes with coloured sugar crystals.

Bake on un-greased cookie sheets 8 - 10 minutes at 375 °F (350 °F for a convection oven) until the cookies have puffed and then contracted, but are not yet browned at the edges. Remove immediately to a large piece of parchment paper to cool.

Take the scraps and roll them again, until there is little dough left. Then take a new portion of dough from the bowl and repeat until all the dough has been used.