Ginger Cookies
Favorite cookies.
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.
It was passed down through her daughters and found a way to my home – and my heart.
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. (If you’re worried about the cookies tasting like coffee – they don’t. Non-coffee lovers will like these cookies, I promise.)
The original recipe does not have an amount of flour. It just says, “flour, enough to roll out.”
Fun times
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.
This recipe is such an easy one to use with kids. The dough is soft and pliable and is easy for little hands to handle and roll out. It’s not sticky, so you don’t need to keep adding flour. It’s a dough that any age can handle well.
So go ahead, brew a pot of coffee, grab a rolling pin and some cookie cutters, and get busy. You’ll be glad you did!
The recipe for ginger cookies
Ginger Cookies
Ingredients
- 1 cup molasses
- 1 cup shortening
- 1 cup sugar
- 1 Tbsp. ginger
- 1/2 cup ready-made coffee
- 2 tsp. soda dissolved in coffee
- Flour enough to roll out about 4 -6 cups
Instructions
- 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.
This recipe is a repost from six years ago. This is still one of my favorite cookies to make, especially at Christmastime.
