I have fond memories of baking ginger molasses cookies with my Grandma Joyce. She knew they were my favorite cookies, so we always made them together. I’ve given them a bit of an upgrade by adding Chinese Five-Spice to & using raw sugar to roll them in before baking. I love how the large chunks of sugar glisten!

This recipe is straight out of her recipe tin, with my additions of course, and so I’m going to write the recipe just as she did!

“Cream 3/4 c shortening (or butter) & 1 c sugar, add 1 beaten egg. Add 4 Tbls of molasses, 1 t cinnamon, 1 t Chinese Five-spice, 1 t ginger, pinch of salt, 2 t soda (baking soda), 2 1/2 c sifted flour. Form balls size of walnut. Roll in raw or granulated sugar. Use ungreased cookie sheet. Bake at 350 F for 12 8 minutes.”