These soft cookies are the perfect fall treat. Similar to gingerbread, they are milder but still full of flavor. If you like cookies that are not too sugary, these are for you!
This recipe makes six to seven dozen.
Ingredients:
2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
3/4 c. evaporated milk
3/4 T. vinegar
1 c. shortening
1 c. sugar
1 egg, well beaten
1/2 c. molasses
Directions: You’re going to need three bowls for this recipe as well as an electric mixer. It’s also important that you use shortening (as the recipe calls for) instead of butter or margarine. Substituting butter or margarine will change the consistency, and they won’t be as soft.
Using a medium-sized bowl (or large measuring cup), combine flour, baking soda, salt, ginger, and cinnamon. Mix well then set aside. I use my 4-cup measuring cup for this step.
Using another bowl, combine evaporated milk and vinegar.
Using an electric mixer, combine shortening and sugar. Beat until light and fluffy. Add the egg and molasses and mix well.
Add the evaporated milk/vinegar mixture alternately with the dry ingredients.
Drop by teaspoonfuls 2 or 3 inches apart onto a greased baking sheet. Bake at 375 degrees F about 10 minutes.
For best results, let the cookies cool for about three minutes then place on cooling racks.
Click here for a printable copy of this recipe.
