Soft Ginger Cookies

With molasses, egg, and butter or lard.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Soft Ginger Cookies

1 cup sugar
1 cup molasses
1 egg
Tablespoonful of ginger
1 cup butter or lard
1/2 cup boiling water
1 teaspoonful soda
Flour to make soft dough
Bake quick

Yesterdish suggestion: I’d try baking at 375 for 8 or 9 minutes. “Quick oven” typically means between 375 and 400, but 400 would be too hot for a cookie.

One Trackback

  1. By Molasses Cookies from Author Jennifer McMahon January 23, 2014 at 4:06 pm

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