Zutaten für Paula Deen's Ginger Cookies
- 1 cup vegetable shortening
- 1 cup white sugar
- 1 large egg
- 1/2 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup white sugar for rolling
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Zubereitung von Paula Deen's Ginger Cookies
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or nonstick baking mats.
- In a large bowl, cream together 1 cup (2 sticks) of shortening and 1 cup granulated sugar using an electric mixer on low speed until light and fluffy.
- Add 1 large egg and 1/2 cup molasses. Beat until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch diameter balls.
- Roll the balls in 1/4 cup granulated sugar.
- Place the balls 1/2-inch apart onto the prepared baking sheets.
- Gently flatten each ball slightly with a fork or your finger.
- Bake for 8-12 minutes, or until edges are lightly browned.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
330g
Fat
77g
Carbs
50g
