Ingredients
Scale
- 1 cup butter, room temperature so it’s soft
(the original recipe called for lard but butter is the perfect substitute! lol) - 1 cup sugar
- 1 cup molasses
- 1 egg
- 1/2 cup milk
- 2 tsps baking soda
- 4 cups all purpose flour
- 4 tsps ground ginger
- 1 tsp salt
Instructions
- Start by preheating your oven to 350°F. In a mixing bowl or a stand mixer, cream together sugar, butter and molasses, then mix in the egg.
- In a small bowl, dissolve the baking soda in the milk and set it aside.
- In a separate bowl, combine the dry ingredients; flour, ground ginger and salt. I find using a whisk works very well for this. Next, combine the dry ingredients with the wet. Then add the milk/baking soda mixture and combine.
- Next, using two spoons, scoop out a hefty amount of the dough to form cookies and place them on a cookie sheet lined with parchment paper (spaced about 3 inches apart).
There should be enough batter to form about 24 cookies but this will vary depending on how big you scoop your cookie dough. We prefer big versions of the cookies in this family! 😋 - Bake in the oven for 15 minutes. Allow to cool on the baking sheet for about 5 minutes, then transfer to cooling rack.
Keep in mind that not all the cookies will fit on one baking sheet, so you’ll have to bake each sheet one at a time. So that the temperature is right, please make sure to only place one baking sheet in the oven at a time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
