From the kitchen of Stephanie Knewasser
Beat:
1 c crisco
1/2 c butter, melted or softened
Add:
1 c sugar
1 c brown sugar
1/2 c mild molasses
2 eggs
Add:
1 tsp salt
4 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
4 c flour
Chill dough for at least 2 hours.
I use a cookie scoop then roll into balls.
Roll in sugar.
Place on a silicone mat, parchment or greased cookie sheet.
Do not flatten.
Bake @ 375 until golden, about 10 minutes depending on the size of your cookies.
Let cool for 2 minutes before moving to a cooling rack.
If you try to move them immediately they’ll fall apart.
Store in a SEALED container to keep them from getting hard.
They freeze well.
Makes 90 2″ cookies.
NOTES
- Personal note: My smallest scoop, convection bake, only 7 minutes.
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