Ginger Cookies

  • 3/4 cup shortening
  • 1 scant cup sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 2 cups flour
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Cream the shortening (I use half butter, half Crisco) with the sugar.
  2. Add the egg and molasses.
  3. Sift the dry ingredients together and add.
  4. Chill the dough for an hour or more, until fairly stiff.
  5. Roll the dough into balls and then roll the balls in granulated sugar to cover the surface.
  6. Place on ungreased cookie sheet, leaving plenty of room between the balls.
  7. Bake at 350ยบ for 12-15 minutes.

Ruth Goucher Shoemaker’s recipe box.

This entry was posted in Recipes and tagged . Bookmark the permalink.

3 Responses to Ginger Cookies

  1. Nancy says:

    A window in your oven is a big help in baking these. The balls melt, then puff, then flatten. There is a family argument about when these are perfectly “done”: Mother prefers a softer cookie (before the fall), I prefer a crisper, more “well-done” flavor (a minute or two after the fall). Without a window in the oven it always took me two or three cookie sheets’ full to get the timing right, but now I can watch for the cookies to “fall” and know that they’re about done.

  2. Pingback: Apricot Squares | Goucher Family Recipes

  3. Nancy says:

    More on how this recipe got to us: Helene Russell, the wife of one of my father’s colleagues, would bring them. She must have used a 1/4 cup scoop–the cookies were enormous. I’ve never tried to make them that big…

Leave a Reply

Your email address will not be published. Required fields are marked *