Granny Ward'S Ginger Cookies
Granny Ward's Ginger Cookies are hearty, spiced treats with rich molasses flavor, perfect for cozy gatherings and those who love classic, warming cookies.
Ingredients
Instructions
- Mix together the softened shortening, brown sugar, and molasses, then stir in the cold water.
- Sift together the flour, salt, allspice, ginger, cloves, and cinnamon, then stir into the wet mixture.
- Dissolve 2 teaspoons of baking soda in 3 tablespoons of cold water and stir into the dough.
- Chill the dough.
- Roll out the dough very thick (about 1/2 inch).
- Place the cookies far apart on a lightly greased baking sheet.
- Bake at 350°F for about 7 minutes.
Tips & Substitutions
For the best flavor, ensure your spices are fresh. You can substitute half of the shortening with unsweetened applesauce for a lighter version. If you prefer a softer cookie, reduce the baking time by a minute. Chilling the dough is essential for easier handling and better texture. Consider adding chopped crystallized ginger for an extra zing.
Serving Suggestions
These ginger cookies are perfect paired with a warm cup of tea or coffee. For a festive touch, serve them alongside a scoop of vanilla ice cream or drizzle with caramel sauce. They also complement holiday desserts like Marbled Andes Brownies, making them a delightful addition to any dessert table.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies between layers of parchment paper in a freezer-safe bag for up to three months. To reheat, warm them in a preheated oven at 300°F for about 5 minutes for that freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Ward'S Ginger Cookies contains roughly 2594 calories, with 18g protein, 286g carbohydrates, and 160g fat. It is an excellent source of calcium (73% of the Daily Value), dietary fiber (55% of the Daily Value), and iron (52% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1873mg per serving (81% 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 all-purpose flour instead of a combination of flours?
Yes, you can use all-purpose flour for this recipe. However, the texture may be slightly different. The combination of flours adds depth to the cookie, so if you want to maintain that traditional ginger cookie feel, it's best to stick with the recipe as is.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, chill it for an additional 30 minutes. You can also add a little more flour, a tablespoon at a time, until it's manageable. Just be cautious not to add too much, as it can alter the cookie's texture.
Can I make these cookies vegan?
Yes, you can easily adapt this recipe to make it vegan. Substitute the shortening with a plant-based butter alternative and use a flaxseed meal mixed with water as a binding agent instead of the molasses. Adjust the spices to your preference for a delicious vegan treat.
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).