Buttery Ginger Cookies

These ginger cookies are soft and buttery. I love them because they stack so nicely when you’re giving them away as a special treat. They are also delicious to use in pie crusts.

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Buttery Ginger Cookies

Ingredients:

1 cup sugar, plus 1/2 cup for rolling

1/2 cup crisco shortening

1/4 cup butter

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Directions:

Cream together butter, shortening and sugar. Add other ingredients (except 1/2 cup for sugar for rolling) and mix together until well blended.

Make cookie balls and roll in sugar. Place on a cookie sheet and flatten them down gently- just a bit.

Bake 350 F degrees for 8-10 minutes. If you want a harder cookie, add a couple more minutes.

Click here for a printable version.

These are fantastic to use in the crust of our pumpkin cheesecake, or as the base of a pizookie with a scoop of pumpkin icecream on top. Yummmmmmm.