In a medium bowl, combine House-Autry Buttermilk Biscuit Mix, ginger, baking soda, cinnamon, allspice and salt; whisk to blend. In a separate bowl, cream together brown sugar, shortening and butter until light and fluffy. Stir in candied ginger. Add egg and molasses; beat until well blended. Add flour mixture; mix until just blended. Cover and refrigerate. (The colder your cookie dough is, the less the cookies will spread while baking.)
Preheat oven to 350°F. Lightly grease two large baking sheets. Place turbinado sugar into a small bowl. Using a small cookie scoop, form dough into 1 1/4-inch balls; toss in sugar to coat completely. Place balls 2-inches apart on prepared pans. Bake 10-12 minutes, or until cracked on top but still soft to the touch.
Sugar 'n Spice Cookies
Turbinado sugar is a delicious alternative to granulated sugar. It's crystals are much larger and it retains more of a molasses flavor because it hasn't been processed as much as white sugar. Give it a try!
Servings:
36
Approx. Prep Time:
75 min.
Approx. Cook Time:
11 min.
Ingredients
2 cups Buttermilk Biscuit Mix
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1 cup dark brown sugar, packed
1/2 cup shortening
1/4 cup butter, softened
1 large egg
1/4 cup molasses
1/2 cup candied ginger (optional)
1/3 cup turbinado or granulated sugar, for rolling
Directions:
Nutrition Information* (click for full nutrition info)
*Nutrition analyses based on ESHA Research databases
Meal Suggestions:
For a great after school snack for the kids, serve these cookies with some cheddar cheese, sliced apples and a big glass of milk.
