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Soft Molasses Cookies III
Soft Molasses Cookies III
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Timeless family gingerbread recipe passed down for generations. Perfect for making classic gingerbread men.
Ingredients:
  • 1 cup shortening
  • 1 cup dark brown sugar
  • 2 cups dark molasses
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon cream of tartar
  • 1 tablespoon baking soda
  • 1 cup buttermilk
  • 9 cups all-purpose flour
Instructions:
  • In a bowl, blend the shortening and sugar until creamy. Gradually pour in the molasses while stirring consistently. Combine spices with cream of tartar, then add to the mixture.
  • Combine the baking soda and buttermilk, then incorporate this mixture alternately with the flour into the sugar and spices. You might not require all 9 cups of flour, but aim for a firm dough consistency. Refrigerate the dough overnight.
  • Preheat the oven to 350°F (175°C) for baking perfection.
  • **Original Instruction:** Roll dough out to at least 1/4-inch thick (the thicker the better), using as little flour as possible. Keep dough refrigerated when not rolling and cutting. Cut into cookies and brush with beaten egg. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Alternately, you can form the dough into golf ball size round, roll in white sugar, place on a cookie sheet and then flatten slightly. **Rewritten:** Roll out dough to a thickness of at least 1/4-inch (thicker for extra chewiness), using minimal flour. Chill dough when not in use. Cut into cookies, brush with beaten egg, and bake at 350°F (175°C) for 10-12 minutes. Or shape into golf ball-sized rounds, coat in white sugar, place on a baking sheet, and gently flatten before baking.

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