Eleanor'S Ginger Cookies
Eleanor's Ginger Cookies are classic, spiced treats with a rich molasses flavor and warming ginger, perfect for holiday festivities or any time you crave a comforting, chewy cookie. Their easy rolling and baking make them great for Christmas baking with family or friends.
Ingredients
Instructions
- Boil together sugar, molasses, and Crisco.
- Cool the mixture and add eggs, spices, and salt.
- Add baking soda to warm water, then mix all ingredients together.
- Let the dough stand overnight or freeze for future use.
- Roll out the dough about 1/4-inch thick.
- Bake at 350°F for 10 minutes.
- Makes 10 to 15 dozen cookies.
Tips & Substitutions
For a softer cookie, reduce the baking time slightly. You can substitute half the Crisco with unsalted butter for a richer flavor. If you prefer a spicier cookie, increase the ginger or add ground cloves. Make sure to let the dough sit overnight as it helps the flavors meld, making the cookies even tastier.
Serving Suggestions
These Ginger Cookies are delightful on their own but can also be served with a glass of milk or a cup of tea. For a festive touch, consider pairing them with other holiday treats like White Velvet Bars or Chocolate Cream Cake. They also make great gifts when packaged in decorative tins.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. To reheat, place them in a preheated oven at 300°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Eleanor'S Ginger Cookies contains roughly 1547 calories, with 2g protein, 379g carbohydrates, and 2g fat. It is a good source of dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 2759mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with 1 cup of whole wheat and gradually increase to find the right balance for your taste.
What can I do if my dough is too sticky?
If the dough is too sticky to roll out, add a little more flour in small increments until it reaches a workable consistency. Make sure to keep your work surface lightly floured as well.
Can I make these cookies vegan?
To make these cookies vegan, substitute the eggs with flaxseed meal or applesauce, and use a plant-based shortening instead of Crisco. Adjust the spices to your liking to ensure the flavor remains robust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).