4 (9)

Bake, Desserts

Sugar and spice cookie

Sugar and spice cookie
Anne Cusack / Los Angeles Times

My grandma Elizabeth made many cookies and candies at Christmas. I loved these cookies as a child, and they're still one of my favorites. As a child, I felt very important rolling the dough into balls, which, as instructed by ... Read more

Total time: 45 minutes | Makes approximately 4 dozen cookies
  • 3/4 cup shortening
  • 1 cup white sugar, plus more for rolling
  • 1 egg
  • 1/4 cup molasses
  • 2 cups (8½ ounces) flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Step 1Heat the oven to 375 degrees. Line 3 to 4 cookie sheets with parchment paper.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the shortening and 1 cup sugar. Add the egg and molasses, and mix well.

Step 3In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Add this to the shortening mixture and combine.

Step 4Using your hands, form the dough into 1-inch balls, and roll in sugar to coat. Space the balls 2 inches apart on the prepared cookie sheets. Bake the cookies until browned, 10 to 12 minutes. Remove the cookies from the baking sheets and cool on wire racks.


Beverly’s Szechwan carrot soup
Beverly’s Szechwan carrot soup

Mixed berry cobbler with orange-scented biscuits
Mixed berry cobbler with orange-scented biscuits

Spiced mushroom borscht
Spiced mushroom borscht

Creamy home fries
Creamy home fries

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Bake

Candace Nelson’s Pavlova
Tahini shortbread cookies
Passover gougeres with leeks and mushrooms
Holiday spelt biscotti