Day 5: Gingerbread Softies

by Dana on December 5, 2011

I shared this recipe last year but just had to post it again since it’s the quintessential Christmas snack…and one of Mom’s specialties. Actually every thing she does is a specialty. She’s a wonderful baker. And she’s kind enough to let me share her recipes with you too (one day she’ll publish a cookbook and then we’ll all be in heaven).
But back to the cookies at hand…

Every Christmas deserves a taste of gingerbread, right? I love making gingerbread houses with the family. But in all honesty….I’m not a huge fan of gingerbread boys. They’re often too crunchy and there’s rarely enough frosting on top to compensate for the bland cookie.

Gingerbread Softies on the other hand are divine! They have tons of flavor, they’re crispy on the outside, dusted with sugar, and soft and chewy in the middle. They make the season bright for kids big,

and small.
(that pretty model above is my younger sister Meredith. Wish I could say it was me). Okay, let’s get baking!

Gingerbread Softies

These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.

2 cups sugar
1 1/2 cup shortening*
2 eggs
1/2 cup molasses

4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt

Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.

Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the freezer for 30 minutes.

Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350º for 7 – 10 minutes or just until set but before they start to brown.

* This is a very old recipe and, like many cookie recipes from the 1950’s, and uses vegetable shortening instead of butter. You can substitute 1 1/2 cups melted and cooled butter for the shortening but you will have to increase the flour to 4 1/2 cups and definitely chill the dough before using.
Check out the Sweets and Treats archive page HERE.

Related Posts Plugin for WordPress, Blogger...
Pin It FacebookTwitter

{ 6 comments… read them below or add one }

1 Lis January 17, 2012 at 10:44 pm

I noticed that the comments were empty, so I’ll try to summarize what I wrote before. If you get the comments working again, and want to delete this one, that’s fine! :)

I love this recipe and am incredibly impressed at how forgiving it is. The first time I made these, I had two 5 year olds and a 2 year old ‘helping.’ There was shortening up to the elbows all around, and flour on the counters, table and floor. When I added the molasses, we all couldn’t believe how badly the dough smelled and I couldn’t help but think, “Well, if it turns out as bad as it smells, people will understand since the kids were helping.” Boy, was I ever wrong. Once they started cooking they smelled WON-derful!

The second time I made them alone, doubled the recipe and made 180 cookies. Everyone raved about them – and I am *not* a baker by any measure! They also freeze wonderfully; after a few minutes, they are just as chewy as they were the day they came out of the oven. :)

Reply

2 Alicia December 3, 2012 at 8:51 am

Thanks for the great recipe. Very simple and they turned out great (and I even forgot to add the cloves)!

Reply

3 Aliya December 3, 2012 at 5:51 pm

Thank you for linking back to this! I remembered making these last year but didn’t remember where the recipe was from or just what they were called. Now I can make them for my husband again. :)

Reply

4 Laura December 9, 2012 at 9:36 pm

Thanks for the recipe! These are so yummy. My husband loved these! I love that they are so simple and you don’t have to roll out dough like other gingerbread cookie recipes! I used the butter substitution and sucanat instead of sugar and they turned out great.

Reply

5 Amelia December 17, 2012 at 11:58 am

These were absolutely perfect! I like ginger cookies in al their forms, but these are my ideal. I did sub in a half cup of butter along with a cup of shortening because I think that gives a firmer, cracklier crust. Thanks for sharing my new favorite ginger cookie recipe!

Reply

6 Faye :o) December 18, 2012 at 5:20 pm

Mmmmmm… These are sooo good!
For any English readers, I substituted the molasses for black treacle and reduced the sugar to just 1 cup and it worked perfectly.
I seriously recommend these!
- Faye :o)

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: