Over the weekend my cousins Amanda & Nichole were talking about Ginger Molasses Cookies. This made me think yet again about Nanny’s recipe that I have been wanting to make for a while now. It has been a long time since I’ve made these cookies so I decided to jump on the wagon and make them. Nanny always had some cookies on hand, and more often than not she would have more than one kind. If she didn’t have any, it was a very rare occasion!
The cookies above were made by my cousin Amanda 🙂 Thanks Amanda for doing this for me! Nanny would make pineapple cookies (which my friend Cristine posted here), filled cookies – a soft vanilla flavored cookie with a raisin or date filling (you can see my cranberry, white chocolate and coconut variation of her recipe here), sugar cookies (which I have posted the recipe here and photos of here) and date nut cookies (I have not posted these). All of these cookies are puffy and soft and delicious! Sometimes she would make chocolate chip cookies but the ones mentioned prior are the ones I remember and loved the most.
This is my submission for the Family Recipes Event. We combined Feb/March Family Recipes event this time. Laura of The Spiced Life is hosting with Lynda of Lynda’s Recipe Box and I co-hosting. To be included in the event, your submissions should be to Lynda by March 31, 2010 at midnight. To view the submission guidelines you can click HERE.
Nanny would frost some and leave some unfrosted. Yeah, I had to do the same you know? It’s just not right if I don’t. As I sit here this morning I am thinking she would be ever so proud to see her recipes making it out to everyone else, and to see the photos of her recipes would tickle her pink!
Nanny’s Ginger Molasses Cookies
A soft ginger and molasses flavored cookie with old fashioned taste.
Mix sugar thru shortening together. Sift together salt, baking powder, soda, ginger cinnamon and 3-1/2 cups flour. Add to dry to wet alternately with buttermilk or sour milk. You may need to add more flour (I ended up using about 5 cups flour all together). Chill for at least 2 hours.
Remove dough onto floured surface (I do this 1 batch at a time for a total of 3-1/2 batches and using my large airbake I get about 18 cutouts per batch). Place dough you are not rolling back in fridge to keep chilled. Lightly coat dough with flour and shape into a round ball. Roll to about 1/2" thick. Cut with round cookie cutter.
Bake at 350 for 10-12 minutes or until cookie looks dry on top and/or a slight dent remains when touching top of cookie with finger. Cool completely.
To make the frosting: melt butter and mix in with confectioners sugar along with vanilla and 2 tablespoons milk. Add more milk as needed to make spreading consistency.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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