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The Amish Cook's Baking Book
Lovina Eicher and Kevin Williams
I always like to keep ginger on hand for cookies and other recipes that ask for ginger. The flavor of ginger seems to mix well with molasses while baking.
Makes 4 dozen cookies


    • 1 cup shortening, softened
    • 1½ cups molasses
    • 1 cup butter, softened
    • 1 cup sugar
    • 2 cups buttermilk or sour milk
    • 5½ cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking soda
    • 3/4 teaspoon ground ginger
    • 1 teaspoon ground cinnamon


In a nonstick saucepan, heat the shortening, molasses, butter, and 1/2 cup of the sugar over medium heat until melted. Add the milk, stir until smooth, and remove from the heat.

In another bowl, mix the flour, salt, baking soda, ginger, and cinnamon together. Stir in the liquid ingredients until a smooth dough forms. The dough may seem too soft, but don't add more flour. Chill the dough in the refrigerator for at least 2 hours.

Preheat the oven to 350°F.

Removed the chilled dough from the refrigerator and roll into 2½-inch balls.

In a small, shallow bowl, pour the remaining 1/2 cup sugar. Dip and roll the dough balls into the sugar and place 2½ inches apart on baking sheets. Flatten the dough gently with the back of a spoon.

Bake until the centers begin to turn dark brown, 20 to 25 minutes.

Cool the cookies on a wire rack or a plate and then put into sealed containers. These cookies will stay fresh for up to 5 days.


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