Grandma Brotherton’s Ginger Cookie Recipe is a timeless tribute that showcases the very best in life.
Grandma Brotherton’s Ginger Cookie Recipe
After writing my last post, Christmas Cherry Cookies, I didn’t feel right, not to follow up and share the recipe of my other favorite holiday cookie, Grandma Brotherton’s Ginger Cookies. It is the holiday season, after all.
My grandma imparted the love of baking, especially cookies. She made a great variety of cookies every Christmas.
I think that my entire family, far and wide, waited for her to work her way into her kitchen and create these little masterpieces.
Each one of us had our favorite cookies that she made. I happened to have 2 favorites – you can’t blame me, they were all delicious.
The first one was her Christmas Cherry Cookies. If you haven’t read my previous post or tried baking those yet, I urge you to do so. My second favorite was her ginger cookies.
Grandma’s ginger cookies are actually a molasses cookie with a hint of ginger.
The cookie is very versatile and can be rolled a little thinner to make more of a crisper cookie, or for those of us that like a nice chewy cookie can be rolled a little thicker to make a more chewy texture.
These cookies can be cut into any shape that you want.
My kids prefer the ever so classic gingerbread man.
They can be decorated as simply as with a little granulated sugar, or can as elaborately with different colored sugars or icings.
Your imagination is the only thing that can limit you from being as creative as you want.
Maybe a 4 story gingerbread house?
Just trying to help with the creative juices.
Whatever shapes you decide to make them or however you decide to decorate them, they are surely going to become a staple in your Christmas cookie collection.
When someone asks you where you got the recipe from, remember to say, Grandma Brotherton.
Grandma Brotherton's Ginger Cookies
- Preheat oven to 375 degrees
- In a bowl cream together sugar and Crisco shortening
- In a separate bowl mix together molasses and water, stirring to combine
- Add molasses and water mixture to the creamed sugar and crisco
- Next add the baking soda, salt and ginger to the mixture
- Slowly add the flour into the mixture until the dough formed and all of the flour has been incorporated
- Roll the dough on a floured surface until a 1/4 inch thickness has been achieved
- Cut the dough with the open end of a glass or a cookie cutter of your choice
- Place on a lightly greased cookie sheet. Instead of greasing the cookie sheet you may use a piece of parchment paper
- Sprinkle with granulated sugar or with colored sugar
- Bake for approximately 6-9 minutes