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Aunt Annie's Ginger Cookies
A historical dessert from Recipes from here and there (1900).
A historical dessert from Recipes from here and there (1900).
Preserved exactly as written in the original source
Drop from spoon on greased pans
Modern guidance to help you succeed with this vintage recipe
The combination of acidic molasses and sour milk reacts with baking soda to create carbon dioxide, leavening these cookies with a tender crumb. Lard or butter provides flavor and structure, while the high ratio of molasses to sugar keeps the cookies soft and chewy rather than crisp. The ginger's volatile oils infuse throughout during mixing, becoming more pronounced as the dough rests.
The cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The dough can also be portioned onto baking sheets, frozen until solid, then transferred to freezer bags and frozen for up to 3 months. Bake frozen cookies directly from the freezer, adding 2-3 minutes to baking time.
Store baked cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container to keep cookies soft. Cookies can be frozen in airtight containers or freezer bags for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
The cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The dough can also be portioned onto baking sheets, frozen until solid, then transferred to freezer bags and frozen for up to 3 months. Bake frozen cookies directly from the freezer, adding 2-3 minutes to baking time.
Store baked cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container to keep cookies soft. Cookies can be frozen in airtight containers or freezer bags for up to 3 months.
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