There is something about spicy ginger cookies that makes me think of crisp fall mornings, harvest approaching, and grandmothers. As a young girl visiting my grandparents’ farm, I used to dunk ginger cookies in tea, sipping the dark liquid from the sweet confection. Inevitably the cookie would fall apart and leave a mushy mess in the teacup. But I enjoyed it while it lasted.
In Love, Mary Elisabeth, another grandmother treated Papa to ginger cookies. I combed my mother’s recipe box to find her ginger cookie recipe. Here it is!
Ginger Molasses Cookies
- 1 ½ cups butter softened
- 2 cups brown sugar
- 3 eggs beaten
- 1 cup molasses
- 6 cups flour
- 3 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ginger
- ¾ teaspoon ground cloves
In large bowl, cream butter and sugar.
Add beaten eggs and molasses.
Blend in dry ingredients.
Roll into balls about walnut size.
Place on large ungreased baking pan (cookie sheet). Do not flatten.
Bake in moderate (350 degrees) oven.
Start checking after 10 minutes. Bake until done.
“Bake until done.” Sorry, that’s the best I can do! I was fortunate to find measurements as my mom liked to use “a little of this and a little of that.”
Again, I used the terminology of the 1920s: baking pan for cookie sheet, moderate oven for 350 degrees.
Photographs by Gretchen Louise