- 1 Cup Sugar
- 1 Cup Shortening, Softened
- 2 Eggs
- 1 Cup Molasses
- 1 Cup Sour Milk or Buttermilk*
- 1 tsp Cinnamon
- 4½ Cup Flour
- 2 tsp Baking Soda
- ½ tsp Salt
- Mix Separately:
- 1 tsp Ginger
- 1 tsp Nutmeg
Preheat oven to 350°. Mix ginger and nutmeg in a small bowl and set aside. In a separate bowl, cream sugar and shortening. Add eggs one at a time beating until fluffy. Add molasses and sour milk mixing well. Mix in ginger and nutmeg mixture. Drop by teaspoonfuls on greased cookie sheet, or pinch off pieces of dough about 1½ inches in diameter and pat into 4 inch circles on greased cookie sheet. Bake for 8-10 minutes for small cookies, 10-15 minutes for large cookies. Do not overbake or cookies will not be soft.
* To make sour milk, add 1 Tbsp vinegar or lemon juice to enough whole milk to make 1 cup. Let stand 5 minutes before using.
