It’s beginning to smell a lot like Christmas.
Am doing my civic duty this weekend and dedicating batches of baking to the Milwaukee police precinct in my neighborhood. Still paying back the officers who tended to the emotional havoc I experienced after being held up by a gun-wielding youth a few years ago.
The Milwaukee Police Dept. has been getting a lot of bad press lately. But they have a tough job. And they’ve always been kind to me.
Anyway, I’ve been making these for years. I got my first taste of them while an editor at Better Homes and Gardens. Then again after I became editor at Taste of Home magazine when we sent batches of these to soldiers (slightly different recipe). They pack well and hold their flavor for a looong time. Ginger, cinnamon, cloves. Oh, yeah.
I can’t take credit for this version. It may have originated from BH&G; or come from a Taste of Home reader…and it’s all over Pinterest, so who knows? I always tweak recipes, so maybe it’s mine now!
I sometimes use my 1/4-cup size ice scream scoop and make GIANT ginger cookies. If you want to go that route, increase the baking time by 2 or 3 minutes. And you will only get a couple dozen big ol’ cookies out of the batch, rather than about 5 dozen cookies.
Soft and Spicy Ginger Cookies
Makes 63 cookies (1 tablespoon dough/cookie)
4 1/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
1/2 cup mild-flavored molasses
3/4 cup sparkling (or course) sugar or sugar
Saltine crackers, blanketed in melty butter and brown sugar, plus a heavy-handed scattering of chocolate chips and almonds. Done.