Roscoe Village Gingerbread Cookies

Published December 12, 2014

I cannot remember where I first got this recipe. It is a great cookie for the holidays. This richly spiced cookie is perfect with a cup of coffee after dinner. While you can use either dried or fresh grated ginger I really prefer fresh. I keep a piece of ginger root in my freezer and then just grate what I want whenever needed. The ginger lasts nearly forever that way. The original recipe calls for shortening. If you prefer to not use it you can substitute coconut oil or butter. However, if you use butter, chill the cookies at least an hour before baking.

Roscoe Village Gingerbread Cookies

2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. shortening- I use butter but chill the dough 60 minutes
¼ c. molasses
1 egg

Mix together dry ingredients and set aside. Beat together sugar with shortening, molasses and egg until light. Stir in dry ingredients and roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36