Prep: 20 mins | Cook: 10 mins | Additional: 30 mins | Total: 1 hr. | Servings: 60 | Yield: 5 dozen
A big thanks to my dear friend, Luna for giving me this amazing recipe! What a delight! These cookies are so soft and chewy! Give it a try and taste it yourself. Enjoy!
1 ½ cups shortening
2 cups white sugar
2 large eggs
2 tablespoons vanilla extract
½ cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 (10 ounces) package HERSHEY®’S Cinnamon Chips
1 cup white sugar for decoration
Step 1: Prepare the oven and preheat to 175 degrees F or 350 degrees F.
Step 2: In a large mixing bowl, add 2 cups of sugar and shortening. Whisk until well mixed.
Step 3: Add in eggs gradually and beat every addition. Add in the molasses and vanilla. Stir until well mixed.
Step 4: In a small mixing bowl, add the baking soda, flour, ginger, nutmeg, and salt. Stir until well mixed. Transfer the mixture into the sugar mixture and stir until well combined.
Step 5: Add the cinnamon chips and stir until the dough becomes stiff.
Step 6: Roll the dough into balls and dip each on the sugar.
Step 7: Arrange the cookies on a cookies sheet and slightly press each cookie to flatten them. Leave 2-inches space between each cookie.
Step 8: Place inside the preheated oven and bake for 8 to 10 minutes or until the top cracks.
Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 10: Serve and enjoy!
Per Serving: 151.4 calories; protein 1.4g 3% DV; carbohydrates 21.4g 7% DV; fat 6.7g 10% DV; cholesterol 6.4mg 2% DV; sodium 175mg 7% DV.
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