Monday, November 9, 2009

it's that time of year again


It's the start of the cookie season. These babies are perfect with a cup of Yorkshire Gold tea on a frosty afternoon. My world (at least in my neck of the woods) famous ginger cookies are big, moist and chewy. The warm blend of ginger, cinnamon and cloves are so symbolic of fall. I love this recipe, too, because they turn out exactly the same way every single time I make them. Give this recipe a try and tell me if you don't absolutely love them.

Willow's World Famous Big Soft Ginger Cookies

4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 cup Crisco shortening
1 stick (1/2 cup) butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
1 cup extra sugar for rolling

Combine the dry ingredients and set aside.

In electric mixer set on medium, beat butter and shortening until
blended, add sugar. Add eggs and molasses and beat well.

Stir flour mixture into egg mixture.

Shape dough into 2" golf ball sized balls and roll into sugar to coat.

Bake on ungreased sheet for 11 minutes at 350. Cool on sheet for
2-3 minutes, then transfer to rack and let cool. Makes about 18
large cookies.


85 comments:

  1. I am overcome with nostalgia at the thought of these cookies. My grandmother used to make them, but she called them "molasses crinkles." Thanks so much for the recipe! I am making them tomorrow; no doubt about it.

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    1. Me too Beth! Need to buy the molasses & I'm all set! Thanks Tess!

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  2. These look like perfection...and to have one straight from the oven?

    Ambrosia :)

    Peace ~ Rene

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  3. Wow! These look amazing :)
    I want to try it but I don't know what Crisco shortening is!! Or at least what its English alternative is...

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  4. They looked, so good I just printed off the recipe.

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  5. Thank you, thank you. I have been looking for a recipe like this. These look fantastic.

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  6. Not sure what Crisco shortening is?, we don't have it over here but the recipe sounds great.

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  7. Ah, warm cookies on a cold evening, with a hot cup of tea/coffee.

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  8. Hey, all, if Crisco is not available, I would substitute butter. I've never made them with all butter, so I can't promise they would be the same. Let me know how they turn out.

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  9. Lard would be another alternative to Crisco, although I never use it. I'm sure it's not any worse for you than butter or Crisco.

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  10. ohhhh YUMMMMMMMY!! thanks for the recipe!!

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  11. I love ginger cookies. I'm making your chicken recipe tonight. Will give these a try next.

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  12. Oh YUM. I am going to give these a whirl using butter. How much is in a 'stick of butter'?
    Sorry, I always seem to ask stupid questions re: recipes, but things are different down here in Oz. :D

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  13. wow! I think these would go with any beverage or no beverage either morning, noon or night or in between for snack - I will actually give these a try - thanks Willow :)

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  14. Natalie, one stick of butter is 4 oz. or 1/2 cup...does that help?

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  15. I love ginger cookies--these sound great!

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  16. Willow,

    My childhood food memory is of Mrs. Conn who lived next to us at the lake, and made the most delicious molasses cookies in the whole world. My little nose would catch the sweet scent of cookies baking in her oven, and I would think of excuses to pop next door. She must have known how much I loved them, because I never came home empty-handed. For years I have been trying to recreate this recipe. Yours just might be it.

    Thank you,

    Marjorie

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  17. CdM, what a sweet memory. I hope this recipe fits the bill. Let me know!

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  18. My absolute favourite cookie. In the whole wide world! And, did you know, they can cure car-sickness?? Really.

    Looks like a wonderful recipe! Thank you for sharing!!

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  19. Now this is a post that I can get in to!!! Yum!!!

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  20. I'll have to try these next time one of the kids comes out.

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  21. Not quite the same as my recipe, but oh so close! And I've had these at the manor...heavenly! :)

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  22. I love love love Chewy Cookies!

    Sadly, I live in a house where the Crispy Cookie is preferred.

    I shall endeavor to buck the current and make these soon.

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  23. These sound great -- I love ginger cookies!

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  24. My,how I love to bake cookies..these seem like a dream..can't wait...soft?..yum.

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  25. Those look fabulous...Hope they're good with Brooke Bond too, all out of Yorkshire Gold...

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  26. these look amazing, and not at all like ginger snaps from a box ;)
    I'm definitely gonna have my 14yo make them (she's the baker). I'll be sure to let you know how they turn out!

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  27. Sounds like the perfect contribution to take up over Thanksgiving to my son's - he and his bride-to-be are hosting the occasion for the first time in the new home they purchased a few months ago. I'll be able to add the recipe to the collection Laura is beginning! I'm glad they are chewy...I like chewy cookies! I'll try a "test" batch when I get back to San Francisco Thursday.

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  28. I have been looking for a great ginger cookie recipe and now, I think I might just have it, thanks to you. It's not going to help my chances at losing weight though! How do you stop at just one??? Can you?

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  29. Yup, I am proud to say, I actually did only eat just one today when I made them. The rest went in the freezer. :P

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  30. These are my family's very favorite cookie! We call them "molasses crinkles" too (as Bee said), but they're the same. We make them so often, I've memorized the recipe! I'm so glad to know that they are so beloved by others.

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  31. i can smell them...and they are making me hungry...

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  32. Thanks, Willow, I've emailed myself the corrected recipe. I won't get back to San Francisco till after midnight Thursday so I won't be trying them out till late in the day...but they wouldn't be the same without sugar and I might not have even noticed the recipe didn't include any!!!

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  33. I couldn't remember what shortening I had seen in England, so I went googling. I found a reference to something called Cookeen - http://www.answers.com/topic/cookeen

    Those cookies look wonderful. I can almost taste them.

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  34. Pray tell, Willow, how do you refrain from eating them all? Not a very common cookie, which I would expect from you dear, but delicious just the same.

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  35. Oh, ginger cookies are my favorites--I used to make 'em for Eric and send them off, individually wrapped in plastic, in tins, when he was in college. They're his favorites, too. You're killin' me, Willow--I can't bake on the road. I'll just have to pretend I smell those scrumptious smells...

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  36. They sound great, but our temps. are threatening to pass the 100F mark and the oven is to be avoided at sll costs.

    Willow, we saw a delicious Maggie Smith film called A House in Umbria last night. It was so gentle yet poignant that we both loved it.

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  37. Mmmmmmmmh!
    I was contemplating baking cookies yesterday,
    but reason and the need to fit into my clothes won over the urge. :-(

    I think I know exactly which tea you are talking about (haven't we talked about it before? *grumble, my memory!).

    To a great week,
    and more virtual cookies please
    (they do become me!),
    Merisi

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  38. Yum, yum...I am a ginger addict so these sound perfect to me, xv.

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  39. Arija, "My House in Umbria" is one of my faves, in fact, I watch it so much, I had to buy myself a copy. Maggie Smith is brilliant!

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  40. mmmmmm, gingerbread cookies are my favorite. Can just imagine how wonderful your house smells during the baking season.

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  41. Yorkshire Gold! Now you're talking..The cookies look wonderful, and I'll wager they smell heavenly.

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  42. Mmmmm ...These I will have to try! Your photograph is actually making my mouth water .... profusely. Love the new look of your blog, Willow.... and the Dr Zhivago hat.

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  43. I am going to make cookies today
    how about some candied ginger?
    Mad about anything with GINGER.
    Happy baking winters coming.

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  44. Yum! I love ginger cookies! Thanks for your secret recipe!

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  45. I can almost smell them! Do you happen to have a recipe for peanut butter and chocolate cookies?

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  46. Willow - one question.

    Are you supposed to smudge the golf balls flat before baking them, or do they magically melt down into the final result by themselves?

    Cheers,
    M

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  47. Marcheline, they magically melt! :)

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  48. They look wonderful. I must try and see if I can translate the ingredients into European ones (butter+butter for instance)...

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  49. Always exactly what I need!

    Did you write a story for my contest? I hope so!

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  50. Oh yeah!!!!!!!!!Cookies!You guys are doing them so well!Well I would trade one of our eclair for one of those;now if possible!LOL

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  51. Whoopee! I think I'll give it a try! Thanks for sharing! :-}

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  52. "Yorkshire Gold" tea. I'm touched. Mind you it should be made with real Yorkshire water. Shall I send you some over?

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  53. Oh, Alan, you're such a dear. Yes, could you? This Ohio well water just isn't the same.

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  54. I so love the concept that
    it's the "start of cookie season."
    Never thought of it quite that way -
    but, you're so right!

    And
    of course, cookie season starts just as the fall crop of candy corn is just about gone.

    Jjjj

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  55. Thanks for giving me the heads up. I'm sure I would have caught the omit when I tried to put it together.

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  56. Hooray! It's cookie time again!

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  57. Those look DIVINE!!
    Will try them for Thanksgiving. I wish I could have them now with some Out Of Africa tea that I brought back from Kenya.

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  58. Willow, these look too scrumptious to pass up. I've just copied down the recipe and I think I'll try them out this weekend. :)

    Thanks so much for the tip!

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  59. ToonMan's mom made these, she called them her molasses cookies

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  60. Wonderful recipe - thank you.

    Shaista: equivalent Crisco shortening - use half lard / half margarine if you'd rather not use the whole amount in lard - will alter the taste though!

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  61. Oh yummy! Thank you and love the hat...you are so cool!

    much love

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  62. I love ginger and a soft cookie, so I will have to try these.

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  63. Thanks for the recipe! I baked these today to take along with a meal for a couple and their newly arrived baby. These bake up so nicely, no fuss, pretty presentation and delicious! (I kept half for us.)

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  64. Leonora, I'm happy to hear you liked them. They are fool proof deliciousness.

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  65. OH YUMMM!!!! can not believe I missed this. Wow:

    "These babies are perfect with a
    cup of Yorkshire Gold tea on a frosty afternoon. "
    --It;s got to be good then! 'm trying not to drool here.

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  66. Yorkshire Gold tea sounds so intriguing!...with or without ginger cookies I must find some and try it:)

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  67. Good evening Willow! I know this is a couple days past the original posting but I finally managed to get in front of my oven today and try your recipe....

    GREAT! I love'em!

    My husband was trying one and said: "UGH! AWFUL! Don't ever make these again!"

    I was practically in tears until he said "Just kidding!!! These are really good!"

    I could have thrown the spatula at him! lol. Thanks for sharing!

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  68. Chell, heehee, you had me going there for a minute! Glad to hear you both liked them! :)

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  69. Ginger cookies are perfect for this time of year.

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  70. Lovely recipe and don't you just adore the crunchiness of these beauties?

    Greetings from London.

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  71. These look heavenly! Your recipe reminds me that I need to buy more ginger and molasses. : )

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  72. MOTH the Great Ginger Addict thanks you from the bottom of his ginger-loving heart Willow!
    Millie ^_^

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  73. I am making a batch of these this weekend! The Colonel loves ginger cookies!

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  74. I just made these delicious cookies for my boyfriend! What a yummy treat, perfect for snuggling up with a good book on a cold day...

    Ever heard of anyone dipping their gingerbread cookies into coffee? I was skeptical, but pleasantly surprised.

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  75. I would love to make them but..please could you advise a Uk equivalent to Christo Shortening. Thanks Willow xxxxx

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  76. Tobie, the only alternatives for Crisco I can suggest would be butter or lard. I can't say that I've tried either, though. Let me know how they turn out!

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  77. Willow - I just came over to get this recipe, and I noticed Tobie's comment.

    In the UK, there is a vegetable shortening called Trex. That is what he needs. It isn't quite as good as Crisco (which I bring over from the U.S.), but it's nearly the same.

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)