Chewy Ginger Cookies are a Favorite in any Season

I love these easy cookies! They are chewy, spicy and the stuff dreams are made of. This crowd pleaser comes from the Better Homes & Garden cookbook. They make 120 regular sized cookies (which is a ridiculous amount). They freeze very well so I will make a batch and freeze most of them. When I have company expected, I can pull a some out to defrost a few hours before they arrive. They will think you baked all morning!

Chewy Ginger Cookies (called "Giant Ginger Cookies" in the cookbook)

4-1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1-1/2 cups shortening

2 cups sugar

2 eggs

1/2 cup molasses (I sometimes substitute 1/4 cup honey and 1/4 cup real maple syrup)

3/4 cup sugar (Use Sugar in the Raw)

Preheat oven to 350. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into 1-inch balls. (I use a melon baller to get the exact same cookies) Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet (I use parchment paper). Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

Makes about 120 cookies (freezes well)