¾ cup lard at room temperature

1 cup brown sugar

4 tbsp. molasses

1 egg

2 ¼ cups all-purpose flour

2 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon (I often use more!!)

1 tbsp. finely grated ginger

½ tsp. cloves (or allspice)

white sugar (I use the coarser organic sugar)



Beat lard and brown sugar together until fluffy.

Add egg, molasses and grated ginger and mix until well-combined.

In a separate bowl, combine the dry ingredients and add to the lard and sugar mix.

Combine thoroughly, but don’t beat it too long.

If dough doesn’t form easily into a ball, refrigerate for 30 minutes to an hour.

Roll teaspoon size amounts into balls and roll in sugar.

Place on a parchment lined cookie sheet. Flatten slightly with a fork and bake at 350 degrees for about 12 minutes or until set. If you like them hard and crispy, bake a couple more minutes.

Cool on racks and enjoy!


Note: These cookies aren’t fancy, but are great on Christmas cookie trays as a contrast to the richness of shortbread and other delights.