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    Home » Recipes » Plain Culture

    Old-Fashioned Amish Ginger Cookies

    Published: Oct 27, 2016 · Updated: Oct 27, 2016 by Kevin Williams | 2 Comments

    Old-Fashioned Amish Ginger Cookies

    Old-Fashioned Amish Ginger Cookies

    By Kevin Williams

    Well, what about Mrs. Howell Cookies? Or MaryAnn Cookies?  Ha!  Okay, Ginger Cookies it is.  Sorry, dopey joke.  Ah, I used to love that show Gilligan's Island.   The mystery of why a group of people going on a simple 3-hour cruise brought enough clothing with them to last a lifetime has never been answered (although, when we go camping for a weekend I feel like we pack enough for a year, so maybe that's the answer).  It was a fun show.    So whenever I hear Ginger I think of the seductive siren named Ginger on Gilligan's Island, not the spice.  But ginger spice (isn't that one of the Spice Girls?) has its own allure.   My brother-in-law loves the taste of ginger, I'm sort of borderline.  I'm not a huge ginger ale fan, but I sure love these ginger cookies.  And with the holidays creeping closer, this seems like a good one to share.  This is a great cookie to make and enjoy around the holidays.Ginger is a spice found in many Amish homes, but it is often reserved for holiday baking: gingerbread men, for instance, or some good, gingery cookies.  This is a recipe from the Amish Cook archives.

    Amish Ginger Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    25 mins
    Total time
    40 mins
     
    Serves: 8 dozen
    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
    1. In a non-stick pan, heat molasses, sugar and shortening until melted.
    2. Add milk, stir until smooth and remove from heat. In another bowl mix dry ingredients together. Stir in liquid ingredients.
    3. Stir till you have a smooth dough.
    4. Don’t worry, dough will seem too soft -don’t add more flour.
    5. Chill dough in refrigerator for an hour.
    6. Roll out ½ inch thick and cut out with a 3 inch cutter.
    7. 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.
    8. Bake 350F for 20-25 minutes.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Jacqueline Williamson

      October 27, 2016 at 4:49 pm

      Just reading the recipe for ginger cookies, which I absolutely love. I have a question though. For the amount of cookies the recipe makes, eight dozen, I think adding only a teaspoon of ginger is way too little. I make abatch of 2-3 dozen and use a tablespoon of gimger. I also add lots of crystalized ginger, diced, for extra flavor. Could you possibly have erred in the amount stated? I am. Ew to your site and have enjoyed it, so keep up the good work.

      Reply
      • Kevin

        October 27, 2016 at 5:02 pm

        Jacqueline - First, welcome! And, second, hmmmm, good, good observation. The recipe does say 1 teaspoon, but I looked at similar recipes online just now that make FOUR dozen cookies (half the batch this one does) and they call for 1 teaspoon....sooooo, especially if you like ginger, my advice is to double the ginger to two teaspoons. I don't think a tablespoon is out of bounds for this 8 dozen recipe, so use ginger according to your taste is my best advice, - Kevin

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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