Soft Molasses/Gingerbread Cookie Recipe

These soft molasses/gingerbread cookies are absolutely delightful! I can remember my Great Grandfather eating these along with his cup of tea. They are great to eat plain or iced and decorated… the choice is your’s! They make a nice Christmas cookie as well.

Directions:

Yield: app. 2 dozen (depending on the size)

1. In a bowl, sift and mix the following dry ingredients: flour, baking powder, baking soda, salt, cinnamon and ginger. You can cut the salt down to 1/2 a tsp if you are watching your sodium intake.
2. In a separate bowl, mix together the shortening and sugar using an electric hand mixer.
3. Add the molasses and eggs to the bowl containing the sugar and shortening. Mix until it is nice and smooth.
4. Mix the dry ingredients into the sugar and egg mixture alternately with the sour milk. Add 1/3 of the dry ingredients and mix. Add 1/2 of the milk and mix. Repeat until the dry ingredients and milk are completely mixed.
5. This cookie dough needs to be chilled in the refrigerator for at least 2 hours before you can roll it. I usually make it a day ahead, cover my bowl with plastic wrap and let it chill over night.
6. Flour your rolling surface well to prevent the dough from sticking. Place the cookie dough on that surface and then sprinkle some flour on top to prevent your rolling pin from sticking. Roll until about 1/4 inch thick.
7. Using your choice of cookie cutter, cut out the cookies. Dip the cutter into flour to prevent it from sticking.
8. Brush off any excess flour and place on a parchment lined cookie sheet. You can sprinkle the top with a little bit of sugar before baking if you like.
9. Bake in a 350°F oven for approximately 20-35 minutes. They are done when cookies spring back when lightly touched, much like a cake.

Enjoy!