5 cups (630 g) all-purpose flour, plus more for dusting
0.5 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoons salt
Instructions
1. Heat the molasses in a small saucepan over medium heat until it reaches a full boil (scalding — bringing a liquid just to 212°F / 100°C so it is hot enough to melt solid fat), then immediately pour it over the shortening in a large mixing bowl. Stir until the shortening is fully melted and the mixture is smooth.
2. In a separate bowl, whisk together the flour, baking soda, ground ginger, and salt. Add the dry ingredients to the molasses mixture and stir until a uniform dough forms. Cover the bowl and refrigerate until thoroughly chilled, at least 1 hour or up to overnight, until the dough is firm and holds its shape when pressed.
3. Heat the oven to 350°F (175°C). Lightly grease two baking sheets.
4. Remove one-quarter of the dough from the refrigerator (keep the remainder chilled). On a lightly floured surface, roll the dough as thinly as possible — ideally 1/16 inch (1.5 mm). Cut rounds with a small round cutter (approximately 2 inches / 5 cm in diameter), dipping the cutter in flour before each cut. Place the rounds close together on the prepared baking sheets.
5. Bake at 350°F (175°C) for 8–10 minutes, until the cookies are deep golden-brown at the edges, feel dry and set (not soft) when lightly touched at the center, and lift cleanly from the sheet. They will crisp further as they cool.
6. Gather the trimmings, combine with the next portion of chilled dough, and repeat rolling and cutting. Work quickly and keep the unused dough in the refrigerator between batches. Do not incorporate extra flour into the dough; excess flour makes the cookies hard rather than crisp and short.
7. Transfer baked cookies to a wire rack and cool completely before storing.
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