Ginger Cookies(Old Recipe)
Warm, spicy ginger cookies with rich molasses flavor, perfect for holiday treats or cozy afternoons, appealing to those who enjoy classic, aromatic baked goods.
Ingredients
Instructions
- Cream together the sugar and shortening until smooth.
- Add molasses and buttermilk to the creamed mixture and blend well.
- In a separate bowl, mix flour, baking soda, and ginger.
- Gradually add the dry ingredients to the wet mixture, mixing thoroughly.
- Roll out the dough and cut into desired shapes.
- Place the cookies on a baking sheet and bake at 350°F for 12 to 15 minutes.
Tips & Substitutions
For a spicier kick, consider adding a pinch of ground cloves or nutmeg to the dry ingredients. If you don't have buttermilk, you can substitute it with a mix of milk and vinegar or lemon juice. To achieve a chewier texture, refrigerate the dough for an hour before rolling it out. Ensure you flour your surface well to prevent sticking while cutting the dough into shapes.
Serving Suggestions
Serve ginger cookies alongside a warm cup of tea or coffee for a delightful afternoon snack. They also pair beautifully with a scoop of vanilla ice cream for dessert. For a festive touch, consider serving them on a platter with other holiday cookies, enhancing the seasonal spirit. These cookies make a great addition to any cookie exchange or holiday gathering.
Storage & Reheating
Store leftover ginger cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them, ensuring they are well-wrapped to prevent freezer burn. To reheat, simply pop them in a preheated oven at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Cookies(Old Recipe) contains roughly 678 calories, with 7g protein, 138g carbohydrates, and 13g fat. It is an excellent source of iron (44% of the Daily Value), potassium (44% of the Daily Value), and calcium (35% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 brown sugar instead of white sugar?
Yes, you can substitute brown sugar for white sugar in this recipe. It will give the cookies a deeper flavor and a slightly moister texture, which complements the spices well. Keep in mind that the color of the cookies may be darker due to the brown sugar.
How can I make these cookies softer?
To achieve a softer cookie, you can reduce the baking time slightly and ensure not to overmix the dough. Adding an extra tablespoon of shortening can also help to retain moisture. Remember that cookies will continue to bake slightly after being removed from the oven.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. If you want to store it longer, freeze the dough for up to a month. Just let it thaw in the refrigerator overnight before rolling and cutting it into shapes.
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).