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Ginger Cookies

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 3/4 cup vegetable shortening
  • 1 cup extra for rolling cookies sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups sifted all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt


Preheat the oven to 350 °F.

Line the cookie sheets with parchment paper or nonstick baking mats. Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1 inch in diameter. Roll the balls in sugar. Place 1/2 inch apart on the prepared cookie sheets. Flatten the balls slightly with fingertips. Bake for 12 minutes. Cool on wire racks. Makes about 3 dozen cookies.

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