Molasses Cookies

Make something good.

1. 01

   Grease or parchment-line some cookie sheets.

2. 02

   Combine the vinegar and milk.

3. 03

   Combine the baking soda, cinnamon, ginger, and 2 1/2 cups of flour.

4. 04

   Cream together the sugar and shortening until well-combined, then beat in the molasses and egg until smooth.

5. 05

   Alternately mix in the dry and milk mixtures, starting and ending with the dry mixture.

6. 06

   Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1 1/2 cup for a total of 4 cups. Refrigeration can reduce this slightly.

7. 07

   Chill the batter in the refrigerator for at least 1 hour.

8. 08

   Form the cookies.

9. 09

   If making drop cookies, scoop some batter onto the prepared cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Press some toppings into the top of the cookie.

10. 10

    Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour.

11. 11

    Bake cookies for 8–10 minutes at 375°F.