Old Fashioned GingerBread Cookies: A Taste of Pioneer Hearth

There’s a particular magic that happens when the scent of ginger and molasses fills a kitchen, a scent that instantly transports me back to crisp autumn afternoons spent with my grandmother. While she didn’t have a “bustle oven” like the Scovil Bakery in Nauvoo, her kitchen always felt like a portal to a simpler time, especially when these gingerbread cookies were in the oven. The aroma was a warm hug, a promise of spiced sweetness that would soon be enjoyed with a glass of cold milk. Each bite held a whisper of history, a delicious connection to generations who found comfort and joy in these very same flavors.

Recipe Overview

• Prep Time: 20 minutes (plus overnight chilling)
• Cook Time: 10 minutes per batch
• Total Time: 30 minutes (plus overnight chilling)
• Servings: 6
• Yield: 4 dozen (depending on size of cookie cutters or how thick you roll them)
• Dietary Type: Traditional

Ingredients

These cookies are a testament to the simple, wholesome ingredients that formed the backbone of pioneer baking.

• 1 cup sugar
• 1 cup sorghum or 1 cup molasses
• 3/4 cup oil or 3/4 cup lard
• 1/2 cup hot water
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 6 to 7 cups white flour

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula or wooden spoon
• Plastic wrap or airtight container
• Rolling pin
• Cookie cutters (your favorite shapes!)
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Wire cooling rack

Instructions

The process for these cookies is straightforward, allowing the rich flavors to develop beautifully. Patience, particularly with the chilling period, is key to achieving the perfect texture.

1. In a large mixing bowl, combine the sugar, sorghum (or molasses), oil (or lard), and hot water. Stir these together until the sugar is dissolved and the mixture is well combined.
2. Next, add the eggs to the wet ingredients. Whisk or beat them in until they are fully incorporated.
3. In a separate, smaller bowl, whisk together the baking soda, salt, cinnamon, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be quite soft at this stage.
5. Once everything is incorporated, cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate the dough overnight. This crucial chilling period allows the flavors to meld and the dough to firm up, making it much easier to handle.
6. The next day, when you’re ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper if desired.
7. On a lightly floured surface, or a surface lightly sprayed with cooking spray (like Pam, or another non-stick cooking spray) as suggested in the original recipe, roll out the dough. The original recipe notes that rolling the dough out thick is preferred for a thicker cookie, so feel free to adjust to your preference. Aim for about ¼ to ½ inch thickness.
8. Cut out your desired cookie shapes using cookie cutters.
9. Carefully transfer the cut cookies to the prepared baking sheets, leaving a little space between them.
10. Bake in the preheated oven for 10 minutes. The baking time is quite precise for these cookies to achieve their signature texture. They should be lightly golden around the edges but still soft in the center.

Expert Tips & Tricks

The beauty of this recipe lies in its simplicity, but a few seasoned insights can elevate your gingerbread cookies even further.

• The Chill is Crucial: Don’t be tempted to skip the overnight chilling. It’s not just about making the dough easier to roll; it allows the spices to fully hydrate and bloom, leading to a deeper, more complex flavor.
• Flour Power: The recipe calls for 6 to 7 cups of flour. Start with 6 cups and add more only if the dough is excessively sticky after chilling. Adding too much flour can result in dry, tough cookies.
• Rolling Surface Wisdom: The suggestion to use cooking spray on the rolling surface is a clever shortcut that prevents sticking without introducing excess flour into the dough. If you prefer, a lightly floured surface also works, but be mindful of not over-flouring.
• Thicker is Better (Here): The original note about rolling the dough thick is worth heeding if you love a substantial, chewy gingerbread cookie. If you prefer a crisper cookie, you can roll it thinner, but you’ll likely need to reduce the baking time slightly.
• Testing for Doneness: These cookies are meant to be soft. They will firm up as they cool. A 10-minute bake is usually perfect, but ovens can vary. Watch for edges that are just beginning to set and turn a light golden brown. The centers should still look slightly underbaked.

Serving & Storage Suggestions

These gingerbread cookies are wonderfully versatile. Their spiced warmth makes them a perfect accompaniment to a steaming mug of tea or coffee. They also pair beautifully with a glass of milk, bringing back those nostalgic childhood memories.

Once baked and completely cooled, these cookies freeze exceptionally well. The original recipe rightly notes that they are softer and more flavorful after freezing. To freeze, simply place cooled cookies in an airtight container or heavy-duty freezer bag, separating layers with parchment paper if needed. They can be stored in the freezer for up to 3 months.

To enjoy frozen cookies, allow them to thaw at room temperature for about 15-20 minutes. You can also gently warm them in a 300°F (150°C) oven for a few minutes to recapture their freshly baked aroma and texture.

At room temperature, these cookies will remain soft and delicious for about 3-4 days when stored in an airtight container.

Nutritional Information

While these cookies are a delightful treat, it’s good to have an idea of their nutritional profile. Please note that these are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approx. 1 cookie)	% Daily Value
Calories	144	7%
Total Fat	4.7 g	6%
Saturated Fat	0.7 g	3%
Cholesterol	9 mg	3%
Sodium	65 mg	3%
Total Carbohydrate	23.1 g	8%
Dietary Fiber	0.9 g	3%
Sugars	12.2 g	24%
Protein	2.8 g	6%

Note: Calculations are based on the provided ingredient quantities and typical ingredient values. The exact nutritional content will depend on the specific products used and the size of the cookie.

Variations & Substitutions

While the classic rendition of this recipe is truly delightful, here are a few ideas for variations:

• Spiced Up: For an extra kick, consider adding a pinch of cloves or nutmeg to the spice mix. A touch of black pepper can also add a surprising warmth.
• Gluten-Free: While this recipe relies on traditional white flour, you could experiment with a gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid content slightly.
• Molasses Depth: If you find sorghum difficult to source, dark or robust molasses will provide a deeper, more intense molasses flavor. Light molasses will yield a slightly milder, sweeter cookie.
• Decorate: Once cooled, these cookies are a perfect canvas for simple icing or sprinkles, especially around the holidays. A classic white royal icing is a traditional choice.

FAQs (Frequently Asked Questions)

Q: Why does the dough need to chill overnight?
A: Chilling overnight allows the flour to fully hydrate and the spices to meld, resulting in a dough that is easier to handle and a cookie with a deeper, more complex flavor.

Q: My dough is too sticky to roll. What should I do?
A: Ensure you’ve chilled the dough sufficiently. If it’s still too sticky after chilling, you can add a tablespoon or two of additional white flour at a time, but be careful not to add too much, which can make the cookies tough. Lightly flouring your rolling surface or using cooking spray as suggested also helps.

Q: How can I make my gingerbread cookies crispier?
A: To achieve a crispier cookie, roll the dough thinner (around 1/8 to 1/4 inch thick) and bake for a minute or two less than the suggested 10 minutes. Keep a close eye on them as they bake.

Q: Can I use a stand mixer for this recipe?
A: Yes, you can use a stand mixer fitted with the paddle attachment to combine the ingredients. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Q: How long will these cookies last?
A: Stored in an airtight container at room temperature, these cookies will stay fresh for 3 to 4 days. For longer storage, they freeze beautifully for up to 3 months.

There you have it – a taste of history, baked right in your own kitchen. These Old Fashioned GingerBread Cookies are more than just a recipe; they are an invitation to slow down, to connect with the past, and to share something truly delicious. I encourage you to try them, to experience that comforting aroma filling your home, and to savor each spiced bite. They are a wonderful treat on their own, but truly shine when paired with a warm mug of spiced cider or a rich, dark coffee. Happy baking!