+
4 (9)

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.


HAVE YOU TRIED


Buttermilk cinnamon coffee cake
Buttermilk cinnamon coffee cake

Greens with spicy lemon-cumin oil
Greens with spicy lemon-cumin oil

Birria
Birria

Romaine and Belgian endive salad with roasted pepper vinaigrette
Romaine and Belgian endive salad with roasted pepper...

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

More recipes in Desserts

Chocolate Semifreddo
Vesta bars
Cucina Rustica's chocolate trio torte
Pie crust dough