***This is a repost from a few years ago. But I’m reposting today because we make these family-favorite cookies every single fall. We recently made them for a hayride that we had out at the farm, and they were as perfect as ever. And they always make me think of one of my most favorite people, my Grandma Maxine. Enjoy!***
It smells exactly like autumn in our kitchen today. My daughter and I are making a quintessential fall cookie, my Grandma Maxine’s Ginger cookies. Filled with molasses, ginger, cinnamon, and cloves, these look, taste, and smell like, well…. fall!
While we measure and mix, we share a few favorite stories about Grandma. We talk about how she played with me, and read books to me, and took me on walks on the old dirt road. We talk about how loving and kind she was.
These are easy, great cookies to make with kids. Olivia really enjoyed rolling the dough into balls and pressing the criss-cross pattern into the cookies.
One bite and I am ten years old and back at my wonderful Grandma Maxine’s house again.
Grandma Maxine's Ginger Cookies
Ingredients
- 2/3 cups shortening
- 1 1/2 cup sugar
- 4 tablespoons molasses
- 1 egg
- 2 1/4 cup flour
- 2 teaspoons soda
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon salt
Instructions
- Cream shortening and sugar.
- Add molasses and beaten egg.
- Add flour, spices, soda, and salt; then mix.
- Make into small balls and flatten with a fork (in criss-cross pattern) on cookie sheet.
- Bake about 10 minutes at 350 degrees.
Don’t tell my mom, but I use Annie’s grandma’s ginger cookie recipe. It’s so delicious! I never have shortening on hand, so I used butter in the same amount instead.
Also, I turned these gluten free for a friend using quinoa flour. This flavorful cookie masked the flour switch. I highly recommend this recipe!!
Thanks, Jana. Good to know that these are gluten-free friendly!