I dedicate this post to the Ross Valley Charter School parents who are coming in to our school this coming week to help the kids bake these cookies for our annual Gratitude Feast. Recipe credit to teacher, Emily Korrell.

You need:

Two mixing bowls
A large wooden spoon
Measuring Cups
Measuring Spoons
A spatula or bowl scraper
A rasp or cheese grater that can zest
Small dough scoop
Two half sheet pans
Parchment paper
Cooling rack

Recipe:

• 2 1/2 cups Flour

• 2 tsp. ginger

• 1 tsp. cinnamon

• 1/2 tsp. ground Cloves

•1 tsp. baking Soda

• 1 tsp. baking powder

•1/2 salt

•1 stick of unsalted butter, softened

•1/4 cup of vegetable shortening

•1 cup of white sugar

•1 large egg

•1/3 cup molasses

•1 tsp. lemon zest

•1/2 tsp. vanilla

•1 cup coarse or sparkling sugar to roll cookies in

Method:

Sift flour, ginger, cinnamon, cloves, salt, baking powder, baking soda into one bowl and set aside.

Combine butter, shortening and sugar until smooth, mix in egg, molasses, and then lemon zest and vanilla right at the end. 

Slowly stir the dry ingredients into the wet mixture one cup at a time with a wooden spoon.

Use a small cookie dough scoop to create small balls of the dough, drop them into a bowl of the coarse sugar till they are coated and then place them onto a parchment lined baking sheet.

Preheat oven to 375f. Bake cookies for 10-12 minutes and cool on a cooling rack. Once completely cooled, place into airtight containers.

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