I have to admit that I bought some Little Debbie Gingerbread men cookies the other day when we were in Phoenix out shopping with some of the grandkids. I have NEVER bought any Little Debbie anything for myself but didn’t have anything at my daughter’s house to make anything. (It is still such a shock to me that other people don’t always just keep items like molasses just in case you might want to make cookies, in the pantry. Or ginger, or cloves, well, you get the picture. I was craving gingerbread cookies, so thus, the Little Debbie. Shocked, they weren’t bad at all, in fact between Frosty and I we ate the entire box of 6 or 8 (but who is counting) in two days. Anyhow, we are home now and found this very simple recipe for ginger cookies. Just made them and they are awesome. Very quick and very easy.
Courtesy of Paula Deen (which tells you that they must be good)
3/4 cup Crisco shortening
1 cup sugar plus more for rolling cookies in
1 large egg, room temp
1/4 cup molasses
2 cups flour
2 teas baking soda
1 teas ground cinnamon
1 teas ground ginger (I used 2 teas)
1/2 teas ground cloves
1/2 teas salt
Preheat oven to 350.
Using electric mixer at low spee, cream the shortening and sugar until well mixed. Add egg and molasses and beat until completely combined. Sift together the flour, baking soda, spices and salt in a seperate bowl. Stir and the add to creamed mixture. Roll dough into 1″ balls and roll in sugar. Place each ball on baking sheet about 1″ apart. If you use a coated cookie pan you will not need to grease the pan. If not, use parchment paper. Flatten the balls slighty with fingertips. Bake about 11 to 12 min. Cool on paper towels.