These ginger cookies are soft and tasty with just enough spices to enjoy the ginger flavor, but not too much spice so one can enjoy the flavor. The recipe came from my maternal grandma, whom I never knew.
I think the coffee (yes, freshly-brewed coffee) in the recipe helps with the flavor and the softness of the cookie. These are fun to roll out, especially if you have kiddos clamoring to help shape cookies with cookie cutters.
The original recipe does not have an amount of flour. It just says, “flour, enough to roll out.”
Start with 4 cups of flour and then add more. Don’t add too much. It’s better to work it in by hand as you are rolling out the dough because you’re guaranteed not to get them too stiff. For this baking, I used 6 cups of flour total.
Brew a pot of coffee, grab a rolling pin and some cookie cutters, and get busy. You’ll be glad you did!
- 1 cup molasses
- 1 cup shortening
- 1 cup sugar
- 1 Tbsp. ginger
- ½ cup ready-made coffee
- 2 tsp. soda, dissolved in coffee
- Flour enough to roll out (about 4 -6 cups)
- Cream shortening and sugar
- Add molasses
- Alternately add coffee (with dissolved soda) and flour
- Roll out to medium thickness and cut into desired shapes.
- Bake at 350 until light brown - about 6-9 minutes.
- Don't bake too long or they will not be soft.
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