Need Amazing Cookie Recipe

I love these cookies! gingersnaps are some of my favorite cookies, and I make them a few times a month. Enjoy!

GINGERSNAPS

(1½) ¾ cup shortening
(2) 1 cup sugar
(2) 1 egg
(½) ¼ cup molasses
(4½) 2 ¼ cups flour
(4) 2 teaspoons baking soda
(2) 1 teaspoon salt
(2) 1 teaspoon ground ginger
(1) ½ teaspoon cinnamon
Sugar

Cream together shortening and sugar until light and fluffy. Blend in egg and molasses.

Sift together dry ingredients. Add to creamed mixture, blending well. Chill dough 8 hours or overnight.

Shape dough into walnut sized balls. Roll balls in sugar and place 2 inches apart on cookie sheet. Flatten with the tines of a fork.

Bake in 375 degree oven 12 minutes or until surface is crackled. Cool 2 minutes on pan; transfer to rack. Makes about 4 dozen.

NOTE: I never refrigerate overnight, and the dough turns out fine. Numbers in parenthesis are for a double batch, as this recipe doubles nicely.

This recipe comes out of the Farm Journal Country Fair Cookbook, copyright 1975.

PERSONAL NOTES: I think these are perhaps my favorite cookie. I often increase the ginger and/or add crystallized ginger because I like the spicy bite to the cookie. I find it difficult to eat just one of these cookies, so I usually make a double batch!

Hi! For years we have used the recipe for Tollhouse cookies on the back of the Nestle's chocolate chip package only we hardly ever put in chocolate chips. It is just a great base you can stir all kinds of things in like raisins, craisins, Reeses's pieces, anything. My favorite is adding Jelly Bellys, every cookie is an adventure in taste. If you use them though eat them up in a couple of days 'cos the jelly beans get stale fast.
E.

Can you use this? These cookies are AMAZING!!!

Chocolate Truffle Cookies

4 (1oz.)sq.unsweetened chocolate
2c.(12oz.) semi-sweet chocolate chips
1/3 c. butter
1 c.sugar
3 eggs
1and1/2 tsp.vanilla
1/2 c. flour
2 Tbsp. baking cocoa
1/4 tsp.baking powder
1/4 tsp.salt
confectioners sugar

In microwave melt together unsweetened chocolate, 1 cup chocolate chips and butter.
Cool about 10 minutes. In an electric mixing bowl, beat sugar and eggs 2 minutes.
Beat in vanilla and chocolate mixture. Combine flour, cocoa, baking powder and salt. Beat
into the chocolate mixture. Stir in by hand, 1 c. remaining chocolate chips. Cover and chill
at least 3 hours. Roll dough into small balls. Place on ungreased cookie sheet
or parchment paper on pans. Bake @ 350 for 10 to 12 min.or until lightly puffed and set.
Cool on pans 3-4 min before removing to a wire rack to cool. Dust with confectioners sugar
Makes about 4 doz.

These are awesome!

https://www.verybestbaking.com/recipes/29543/butterscotch...

This is simple but I think they taste amazing- the kind of cookies you make from a cake mix. Sorry you will have to google that ("Cake Mix Cookies"). But I don't think you need to add any of those items your son is allergic to so it popped into my mind (unless cake mix comes with some kind of powdered dairy product in it?).

In particular the lemon cake mix makes delicious lemon cookies. But you can do it with any flavor of boxed cake mix.

Chewy Chocolate Gingerbread Cookies

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

DIRECTIONS

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

If you can swap out the butter these totally rock!!