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Ginger Cookies
Cookie Tips: When I make Gingersnaps or cookies, I take 2 sheets of Saran wrap, split the dough in half and roll each half in a log shape in the wrap.
They sort of look like the tube cookies Pillsbury
sells. Keep in the fridge. Just slice and bake as you need them.
Even though I haven't tried all
of these Ginger Cookies, most have been passed down from grandmas to moms. 
Some
date back to the middle 1800's, prepared in a Cooking Book by Fanny Farmer of
Boston.
Wrap some up for gifts, or enjoy for the Holiday season. Watch them in the oven as you bake, because some of the baking times are questionable in my view. Also see Gingerbread, Gingerbreadmen and Gingerbreadhouse
1
cup molasses
1/2 teaspoon soda
1/2 cup shortening
1 tablespoon
ginger
31/4 cups flour
1 1/2 teaspoons salt
Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.
1
cup butter or margarine softened (2 sticks)
1 cup sugar
1 egg
1 cup
molasses
1 tsp. cinnamon
2 tsp. ginger
2 tsp. soda
1 tablespoon
cider vinegar
1 tsp. vanilla
Flour to make a stiff dough
Combine butter, sugar, egg, molasses, cinnamon, ginger, and soda
Mix
well. Add vinegar, vanilla, and enough flour to make a stiff dough. Roll very
thin.
Cut with cookie cutters. Bake at 325 10 to 12 minutes. Makes 48 gingersnaps
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1/2 cup shortening
1/2 cup molasses
1/2 cup sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
1 beaten egg
1/2 cup chopped nuts
2 1/2 cups flour
1/2 tsp. baking
powder
2/3 tsp. salt
Cream shortening, molasses, sugar, nutmeg,
cinnamon, and ginger together.
Mix well and bring slowly to a boiling point,
cool. Add egg and nuts, combining well. Sift flour, baking powder and salt together
and add to first mixture Mix thoroughly and shape into a roll about 2 1/2 inches
in diameter. Roll in saran wrap and store in refrigerator. Slice and bake at 375
for 12 minutes. Makes 48 cookies.
1
cup shortening
1 cup sugar
1 cup molasses
1 egg
5 1/2 cups flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tablespoon ginger
Blend shortening, sugar, and molasses. Add egg and mix well. Sift flour once.
Measure and sift with other dry ingredients. Add to first mixture. Chill. Form
into rolls. Wrap in saran wrap and allow to refrigerate 24 hrs. Slice 1/8 inch
thick and bake 10 to 12 minutes at 400. Makes 80 cookies.
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More Ginger Cookies recipes!
Here's another recipe called Gingersnap Yummies. You roll the dough into balls.
Also see:
Gingerbread Recipes
How to Make Gingerbreadmen
How to Make a Gingerbreadhouse
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