Ginger Cookie Recipe
with many “mothers”
Lucy Wheaton, Lucille Lord, Karen Smith
Ingredients:
1 Cup white sugar
¾ Cup softened butter (1-1/2 sticks of butter)
1 Egg
¼ Cup x-strength molasses
2 Cups white flour
2 Teaspoons baking soda
1 Teaspoon regular salt
1 Teaspoon ground cinnamon
1 Teaspoon ground cloves
1 Teaspoon ground ginger

Equipment: Standing electric mixer, two large cookie
sheets, cooling rack, spatula and melon-ball with small
scoop and squeezable handle. Glass or bottle with
FLAT bottom.

With an electric mixer, cream the sugar and softened
butter. Add the egg and mix thoroughly. Add the
molasses and mix until it is all blended.

Sift the dry ingredients together and add to the
mixing bowl more-or-less cupful by cupful.

When the dough is thoroughly mixed (check the
bottom of the mixer bowl for unincorporated dry
ingredients), remove from the stand and
refrigerate dough for a couple of hours or overnight.

When you’re ready to bake, scoop 12 small scoops
of the dough and arrange on an unbuttered cookie
sheet. Butter the bottom of the flat-bottomed glass
or bottle, dip the buttered bottom in a bowl of sugar
and, working one-by-one, flatten each ball of dough
on the sheet. Then take a teaspoonful of sugar and
tap each cookie to make a little “sugar moon.”

Bake in a 350 degree oven for approximately 7-1/2 to
8 minutes. Remove to a baking rack while hot. Run
cold water over the baking sheet to cool it before
preparing the next batch.

As a batch of cookies bakes, you prepare the next
batch on the second cookie sheet. Etc., etc.

Yield is about 4-5 dozen. KKS