Soft and chewy cookies that are packed with flavour!
3 cupsall purpose flour(I used nutriblend)
1½cupswhole wheat flour
1 ½tsp.ground cinnamon
2cupsgranulated sugar(I used organic evaporated cane juice)
2eggs(I used free range from my friend Sandi who recently became a country girl)
½cupmolasses(I used pure without sulphites)
½cupcoarse sugar(I used just a bit)
Preheat the oven to 350°F.
In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with wooden spoon.
Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
Bake for 12 to 14 minutes until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Let stand for 2 minutes before transferring to cooling rack. Cool.