Jay’s Great Ginger Cookies
Jay’s Great Ginger Cookies

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, jay’s great ginger cookies. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Jay’s Great Ginger Cookies is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Jay’s Great Ginger Cookies is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have jay’s great ginger cookies using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Jay’s Great Ginger Cookies:
  1. Prepare 2 1/4 cups all-purpose flour
  2. Take 2 teaspoons ground ginger
  3. Prepare 1 teaspoon baking soda
  4. Prepare 3/4 teaspoon ground cinnamon
  5. Take 1/2 teaspoon ground cloves
  6. Get 1/4 teaspoon salt
  7. Take 3/4 cup Crisco shortening
  8. Make ready 1 cup brown sugar
  9. Make ready 1 egg (room temperature)
  10. Prepare 1 tablespoon orange juice
  11. Prepare 1/4 cup molasses
  12. Prepare 2 tablespoons granulated sugar
Instructions to make Jay’s Great Ginger Cookies:
  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the Crisco and 1 cup brown sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  3. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. - Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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