I like the taste of ginger, in a nice, flavorful cookie. Nothing like crisp ginger snaps or a soft, packed with punch cookie. Ginger is something you find in Amish kitchens, it's not as common as other spices, but gingerbread cookies around Christmas a staple. But why wait for Christmas, try this cookie recipe given to me by an Amish woman in Michigan.Â
Homemade Ginger Cookies
Ingredients
- 2 cup shortening
- 3 cup molasses
- 1 cup sugar
- 11 c flour
- 1 teaspoon salt
- 2 tablespoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 2 cup buttermilk or sour milk (hint: to make your own sour milk, add 1-2 teaspoon vinegar/lemon juice to regular milk and let sit a few minutes)
Instructions
- In a non-stick pan, heat molasses, sugar and shortening until melted.
- Add milk, stir until smooth and remove from heat.
- In another bowl mix dry ingredients together.
- Stir in liquid ingredients.
- Stir till you have a smooth dough.
- Don’t worry, dough will seem too soft -don’t add more flour.
- Chill dough in refrigerator for an hour.
- Roll out ½ inch thick and cut out with a 3 inch cutter. You can glaze with a beaten egg or sprinkle with coarse sugar (sometimes called sanding sugar). If you are in a hurry, after chilling roll the dough into 2 ½ inch balls and dip into sugar, flatten gently onto cookie sheet. Bake 350F for 20-25 minutes. Makes 8 doz.
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