I have been experimenting making gluten-free* ginger cookies and quite by accident I left off 1/4 cup of flour. They came out better, thin and crisp with tiny holes in them. If you like the taste of ginger and molasses, you will love this flavorful, cookie.
Yield: 60-70 cookies
Source: I took my Snickerdoole recipe and experimented by making some changes to make ginger cookies. They have come out delightful every time.
*I made them gluten free but I feel sure that using regular plain flour will come out just as well, if not better.
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Love these great, old-fashioned cookies. Love the molasses flavor.
Grease a cookie sheet. In a large bowl, cream together the shortening and sugar. Add the molasses, salt, and egg and blend well.
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Does anyone have a recipe for Aunt Sally's cookies? They are a spice, ginger, and molasses cookie that is cut out with a spam can and frosted with a 7-minute cooked frosting. My mom used to make them and we lost the recipe. They may be a family recipe, but thought I'd post the question.
By mert1949 from Kennewick
1 c. sugar
1 c. shortening or butter
1 c. dark molasses
1 c. sour milk
2 rounded tsp. soda in sour milk
2 tsp. cream of tartar
1/2 tsp. ginger
Mix all together and chill at least 2 hours. Roll thick and bake for 12 minutes at 350 degrees.
3/4 c. water
3/4 c. sugar
1 tbsp. or 1 env. plain gelatin
Bring all ingredients to a boil, then simmer 10 minutes. Pour syrup over 1 cup powdered sugar. Beat until it holds a peak. there you go :)
These aren't Aunt Sally's, but they are the all time best ginger cookies ever!!! I just made them for Christmas and everyone loved them
Ginger Spice Cookies
2 c. all purpose flour
2 1/2 tsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
3/4 tsp. salt
(* I add a pinch of cayenne or black pepper too for a little kick, but that's just my taste. Gives it a subtle,spicier taste at the end of each bite)
3/4 c. chopped crystallized ginger
1 c. packed dark brown sugar
1/2 c. vegetable shortening, room temp.
1/4 c. unsalted butter, room temp
1 large egg
1/4 c molasses
white sugar for rolling dough balls
Combine first 6 ingredients in medium bowl, whisk to blend. Mix in crystallized ginger. In a separate bowl, using electric mixer, beat brown sugar, shortening, and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees F. Lightly butter baking sheets or use parchment paper. Pour white sugar into small bowl or plate. Using wet hands, form dough balls in 1 inch balls; roll in sugar to coat completely. Place balls on prepared sheets, 2 inches apart.
Bake cookies until cracked on top and soft to touch, about 12 minutes. Cool on sheets for 1 minute. Carefully transfer to racks to cool. ( Can be made 5 days ahead. Store airtight at room temp.) Makes about 30.
Got this recipe online at Epicurious.com
I have never had them so don't have a point of reference to compare to but here are several with slight variations:
I love ginger snaps and took an old recipe for ginger cookies and made it gluten free by using gluten free flour. Since I was experimenting, I cut the original recipe in half and it made 89 cookies which is a plenty for me. This is my version.