I wanted to make the gingerbread cookies I usually make, but I couldn't find the mix at the store, so I had to search for "gingerbread drop cookies" and discovered this on BH&G's website.
4 1/2 cups all-purpose flour
3 tablespoons ground ginger (recipe calls for 4 teaspoons - I increased!)
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening (or 1 1/2 cups butter + 3 tablespoons)
2 cups granulated sugar
2 eggs
1/2 cup molasses
1/2 cup sugar
1/4 teaspoon ground ginger
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. (I rarely do this, but you will need a second mixing bowl to mix everything together by hand at the end.)
In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Shape dough into 2-inch balls using 1/4 cup dough. Mix ginger and sugar together, then roll balls mixture. Place about 2-1/2 inches apart on an ungreased cookie sheet. Approximately 6 will fit on a cookie sheet.
Bake in a 350˚ F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes two-dozen 4-inch cookies.
