Auntie Crae’s Ginger Sugar Cookies. These are sort of a less intense ginger cookie but their flavour and texture is still excellent and they are still very, very addictive to ginger lovers.
Auntie Crae’s was a long running bakery here in St. John’s Newfoundland that closed several years ago. I first started going there when it was in my neighbourhood near Churchill Square and years later it moved to a larger space on Water Street, downtown in the building since occupied by Rocket Bakery.
When the owner, Janet, retired, she retired the bakery business as well but to her credit she freely gave out copies of some of the bakery’s most popular cookie recipes. I was lucky enough to hear from someone who passed them on to me.
There were 3 cookies on the recipe sheets that were handed out in those final days of the bakery. I have previously featured the recipe for their famous Plantation Chews, my very favourite ever, as well as the bakery’s terrific Chocolate Dipped Macaroons, which I also ate more than my fair share of back in the day.
I was recently reminded of the third recipe for these Ginger Sugar Cookies by a couple of followers on our Facebook Page when I re-posted links to both those other cookies. When they asked if I had the Ginger Sugar Cookies recipe, I suddenly remembered that indeed I did. I had intended to post that cookie recipe as well but somewhere in the last 3 years, there’s a to-do list without that recipe ticked off.
Today I fix that error of omission and, like the other two recipes, I’m presenting it here exactly as it was presented to me with no modification or editing. I do intend to try this recipe with butter instead of shortening at some point but I am a bit wary of losing the softer chewier texture at the center of the cookie or interfering with the mild molasses flavour that complements the ginger and lets it shine through.
These are sort of a less intense ginger cookie but their flavour and texture is still excellent and they are still very, very addictive to ginger lovers.
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- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 1/3 cup molasses
- 1 1/2 cups white flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Cream shortening and sugar very well.
Add egg and molasses. Cream until fluffy.
Combine dry ingredients well and add to creamed mixture.
Scoop cookies with a soup spoon and quickly form into individual balls of dough. Do not delay as delays will make the formed cookie become crumbly.
Roll each ball in sugar. Place each ball of dough on a cookie sheet that has been lined with parchment paper.
Flatten each ball slightly with your hand. Allow enough room for the cookie to spread.
Bake in a preheated oven at 350 F for about twelve minutes. During last few minutes of baking, rotate pan, (front to back) so that cookies bake evenly.
Cookies will be soft when removed from oven and will firm up as they cool.
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