Ginger Cookies(Over 100 Years Old)
Golden ginger cookies with warm spice flavors, perfect for holiday gatherings or everyday treats. Crispy edges and chewy centers appeal to all ages.
Ingredients
Instructions
- Mix all ingredients together; let stand for 1/2 hour in refrigerator.
- Roll out the dough on a floured board.
- Cut out shapes from the dough.
- Bake at 350°F for 12 minutes.
- Cool on the pan a few minutes before removing.
Tips & Substitutions
For a softer cookie, consider reducing the baking time by a minute or two. If you're out of shortening, you can substitute with an equal amount of butter or coconut oil for a different flavor profile. Make sure to measure the flour correctly; too much can lead to dry cookies. Spices can also be adjusted to taste, perhaps adding more ginger for a spicier kick.
Serving Suggestions
These ginger cookies are delightful on their own but pair beautifully with a cup of tea or coffee. For a festive touch, serve them alongside a slice of No Shell Coconut Pie or as part of a holiday dessert platter with other American recipes. You can also dip them in chocolate for an extra treat.
Storage & Reheating
Store any leftover ginger 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-safe container. To reheat, place them on a baking sheet at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Cookies(Over 100 Years Old) contains roughly 3034 calories, with 5g protein, 91g carbohydrates, and 302g fat. It is an excellent source of vitamin C (41% of the Daily Value), potassium (26% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1170mg per serving (51% 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. It's best to use a mix of both for a lighter cookie while still incorporating the health benefits of whole grains.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, try adding a little more flour, one tablespoon at a time, until it reaches the desired consistency. Chilling the dough for a longer period can also help make it easier to handle.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the rolled-out shapes and bake them directly from the freezer, adding a minute or two to the baking time.
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).