With all the fabulous, creative cookie recipes out there, sometimes I still like to go traditional. And what is more traditional that a ginger cookie at Christmas? This recipe makes delicious, chewy cookies that I think you'll love!
Here's what you'll need to make these tasty cookies:
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1/2 teaspoon ginger
1/2 cup milk
1 1/2 tsp vinegar
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
2 cups flour
Before beginning your recipe, add the vinegar to the milk. Stir the two together and let sit for about five minutes. The original recipe calls for sour milk and this is an easy and safe way to make it rather than letting the milk go sour on it's own.
With a mixer, cream the shortening, sugar, and eggs. Then blend in the molasses.
Add in the baking soda, cinnamon, ginger, and milk.
Pour in enough flour to make a smooth dough....You may need a little more or a little less than the 2 cups.
Your dough will be sticky. Create 1 inch balls of dough and flattened them with the palm of your hand. You may need to use some more flour in this step so that the dough doesn't stick to you!
Wrapping the dough in plastic wrap and sticking it in the refrigerator for about an hour will also help with the sticky dough (I was impatient and couldn't wait long enough to do this!).
Lay your cookies out on a cookie sheet about an inch apart. I sprinkled mine with a little bit of sugar before putting them into the oven. Bake the cookies in a 350 degree oven for 15 minutes.
Cool the cookies on a wire rack....or if you can't wait, eat them straight out of the oven!
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