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1780 Ginger Cookies Recipe

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This recipe for 1780 Ginger Cookies is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3/4 cup solid shortening (don't use butter, it burns too easily)
1 cup sugar (can use half brown and half white)
1 tsp salt
1 large egg
1-3/4 tsp soda
heaping tsp cinnamon
heaping tsp ground ginger
1/4 cup unsulfured molasses (can use black-strap molasses but the flavor is strong)
2 cups flour

Preheat oven to 350

Mix all ingredients except the flour together. Let stand 20 minutes. (This is an important step and allows the flavors to blend and melt the sugar.) After the standing time, the ingredients will still feel slightly gritty. Add the flour and stir together in sugar.

Bake on slightly greased cookie sheets for approximately 8 minutes. They will be brown and soft and chewy. If you want them like ginger snaps, bake them a little longer.

To make rolled cookies (gingerbread men) from this mixture, add 1/2- to 3/4-cup additional flour and roll out on a floured board. Roll 1/4" thick and cut into desired shapes.

For a holiday touch, roll the cookie balls in crushed candy canes before baking. The peppermint, molasses and ginger complement each other.

The cookies keep well.




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