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Inn at Green River guests love my spicy ginger molasses cookies, and frequently ask for the recipe, so here is my holiday gift to you! Now you can enjoy these great cookies even when you are not at the Inn.

Deborah's famous Ginger Molasses Cookies

I have been making these delicious cookies for years, and never look at the recipe any longer. When I went searching through my old recipe file today in preparation for writing out the recipe for you, I found this old card which my mother wrote out decades ago! She called them Gingersnaps, I call them Ginger Molasses Cookies, but they are great, whatever you call them. Also very retro; notice they call for shortening, not butter. I have tried making them with butter, but the cookies tend to spread, rather than holding their shape and texture as shown in the photo above.

I have also upped the spices and the molasses, and lowered the amount of baking soda and shortening. And I make a smaller cookie so I get about 24-30 cookies per batch. My mother’s recipe card calls for dark molasses. I use “Grandma’s Molasses” which is unsulfured and made from cane sugar. And I add the spices directly to the wet batter, before mixing in the flour.

So here is my Ginger Molasses Cookie recipe:

Cream together 1 C. white sugar and 3/4 C. shortening (Crisco). Beat in 1 large egg, and add 1/3 – 1/2 C. dark molasses. Stir well. Add 1 tsp. baking soda; 1/8 tsp. salt; 2 tsp. ground cinnamon; 1 & 1/2 tsp. ginger; 1/2 tsp. ground cloves; 1/2 tsp. freshly grated nutmeg. Mix the spices in well, then stir in 2 C. white flour.

Form the mixture into one inch balls, and roll them in sugar and place at least 1″ apart on an ungreased cookie sheet. The batter will be rather wet, but rolling it in the sugar makes the cookie balls easy to handle and keeps them from sticking to the cookie sheet. Bake 12 minutes in a 350 degree oven. Cool the cookies for a minute on the tray, then carefully remove with a spatula to a rack to finish cooling. Do not leave them too long on the cookie tray or you will have great difficulty getting them off.

Store in a cookie tin. No need to refrigerate, they won’t last long anyway! And need I remind you that the Inn at Green River is known for the delicious breakfasts we serve. Check out our breakfast page on our website, and then go to the “book now” button in the upper right hand corner! I look forward to seeing you soon and serving you some tea and home made cookies!

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