These spiced ginger cookies are a delightful twist on the classic gingerbread men, offering a soft texture and rich flavor.
In a mixing bowl, combine the creamed shortening, granulated sugar, and dark molasses until smooth.
Ensure the shortening is at room temperature for easier mixing.
Add the egg to the mixture and beat until fully incorporated.
Crack the egg into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ginger, ground cloves, cinnamon, and nutmeg.
Sifting the dry ingredients ensures a smoother dough.
Gradually add the dry ingredients to the wet mixture, mixing well after each addition.
Add the dry ingredients in small portions to avoid overmixing.
Refrigerate the dough for at least 1 hour until firm.
Chilling the dough makes it easier to roll out and cut.
Roll out the dough on a floured surface to about 1/4 inch thickness.
Use parchment paper on top of the dough to prevent sticking.
Use cookie cutters to shape the dough into desired figures.
Dip the cookie cutters in flour to prevent sticking.
Place the shaped dough on a baking sheet lined with parchment paper.
Leave some space between cookies to allow for spreading.
Bake in a preheated oven at 350°F for 10-12 minutes.
Check the cookies at the 10-minute mark to prevent overbaking.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Cooling on the sheet helps the cookies set properly.
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