Instructions

In a small bowl, microwave 3 tablespoon of water until very hot. Add brown sugar and stir until dissolved. Set aside to cool to lukewarm.

In the bowl of an electric mixer, cream shortening and granulated sugar.

Beat in brown sugar syrup and dissolved baking soda.

In a large mixing bowl, whisk together flour, cinnamon, ginger, and salt.

Gradually, add dry ingredients into creamed mixture to form a stiff dough. If dough is crumbly, rather than a solid ball, continue mixing and add up to 2 tablespoons of water until a dough ball forms.

Wrap dough in plastic wrap and refrigerate for 2 hours-overnight.

When ready to bake, preheat oven to 375° F and line a baking sheet with parchment paper.

Roll dough thin, about ⅛”, between two sheets of parchment paper. Slice into rectangles or cut into shapes with cookie cutters.

Place the cookies ½” apart on the prepared cookie sheet. Sprinkle with decorating sugar and gently press the sugar into the dough.

Bake for 8-10 minutes until uniformly golden brown.

Cool on the baking sheet for 3-5 minutes then transfer to a wire rack to cool completely.

Store at room temperature in an airtight container for at least two weeks. If the cookies are exposed to humidity they will soften.