THE Soft Ginger Cookies of my Dreams

I LOVE soft ginger cookies, but the "snap" variety...not so much.  I have been looking for the perfect soft ginger cookie recipe for almost ten years.  I would even call it a quest.  I have tried more recipes than I can count.  They have never been "just right"- you know, soft enough, gingery enough, thick enough, etc.,.  Then I stumbled upon this little number. They are just what I have been looking for all these years.  Dunk them in some cold milk and you're in heaven. 

Plus, this recipe makes about five dozen cookies!  We were able to share with neighbors and have a couple dozen left.  That is until Holly somehow got the container off the table and ate ALL of them.  Who knew a Basset Hound could do that?  I guess they really are THAT good.

From The Sisters' Cafe

2 c. sugar

1 1/2 c. shortening

2 eggs

1/2 c. molasses

4 c. flour (I used half whole wheat and half white flour)

2 tsp. cinnamon

2 tsp. ginger

1 tsp. cloves

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 pkg. white chocolate chips (optional-I opted against them)

Mix first four ingredients well, then add the remaining ingredients.  Roll into balls and roll in sugar.  Crystal or raw sugar is the prettiest.  Bake at 350 degrees for 11 to 13 minutes.  I think they stay softer if you stay closer to 11 minutes.

The shortening is a drawback for me, but I think it may be the key to these cookies.  I'm going to try them with butter, but I fear the butter flavor might interfere with their greatness.  I think if you want to try butter, it would be best to chill the dough for awhile so they don't spread out too much.