Soft Ginger Spice (Cry Baby) Cookies

I never really had a soft ginger cookie until after I got married.  Dr. S's mama had a well-loved recipe we tried and loved, and these have been a Christmas (and other times) regular ever since.

One thing that always made me wonder, though, was why they were called Cry Baby Cookies.  (Maybe I should ask my MIL sometime if she knows...) Well, last year I came up with my own theory--so for better or worse, here's my story.  

I was overdue with our fourth baby (none of our babies have ever come early) and seeking out natural "remedies" to that problem.  I was never into the idea of using castor oil--call me a wimp if you want, but that just sounds like pouring salt on the wound--but I was willing to experiment with other old wives' tales.  One of the things I stumbled upon was a recipe for a spice cookie very similar to this one, the main difference being the addition of cayenne pepper.  Supposedly if you had a healthy helping of these cookies they'd help get things moving, if you know what I mean!

Well, I wasn't really feeling the cayenne pepper, (automatic indigestion during pregnancy? no thanks.) but I knew how much I loved these cookies!  So I mixed up a batch and enjoyed as many as I wanted. :)

I can't claim these cookies are labor-inducing, but it sure is fun to have a good excuse to eat as many as you want!  And by the way, they're just as awesome if you're not pregnant, not a woman, and not even an adult with a sophisticated palate.  That baby I was pregnant with last year happens to love these.

Start by creaming shortening and sugar.  Then add eggs, 

and molasses and mix well.

Dump in the dry ingredients, including lots and lots of spices!

Give it a good mix, then form dough into balls.  

Roll balls in sugar.

Place dough balls on greased cookie sheet.

And bake until golden and crackled.

Let cool completely on wire racks.

Soft Ginger Spice (Cry Baby) Cookies

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
extra sugar, for rolling

Cream shortening and sugar until light and fluffy.  Add egg and molasses and mix well.  Combine dry ingredients and add to wet ingredients, mixing until well blended.  Form dough into 1" balls.  Roll balls in sugar.  Place balls on greased cookie sheet and bake at 350 for 10-12 minutes, or until golden brown.  Can cook longer for crispier cookie.  Allow to cool completely on wire rack.