Ginger Doodles, displayed in the kitchen of our Amish Farmhouse, 2016
These are the molasses/ginger cookies which are my stand-by recipe.
The original called for more sugar than I use.
My adaptation follows:
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. demerara or light brown sugar
1/4 c. molasses
1 t. Vanilla
Beat the above until well blended.
2 c. flour sifted with
1/2 t. salt
1 t. baking soda
1 t. ginger
1 t. cinnamon
I use a melon ball sized scoop to drop onto a cookie sheet.
You could use a teaspoon or tablespoon to scoop up dough and roll between your hands if you prefer.
Sprinkle tops of cookies with sugar or a cinnamon/sugar mix;
Bake at 350 for 7-9 minutes--usually the longer time.
Let cool slightly on pan, then remove to wire rack.
Mother's Sour Cream Jumbles
I have not made this recipe, although I remember that my mother made them often.
The cookies had a soft cake-like texture.
My sister has made them using the recipe on mother's handwritten card.
She felt the cookies were 'dry.'
So, no recommendation from me, but here it is!
1 c. sugar
3/4 cup sour milk or cream*
1/2 c. shortening
1 tsp vanilla
Sift together and stir in:
2 c. flour
1tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
Drop on greased cookie sheet, Bake at 375 until cookies are lightly browned on edges and tops spring back when touched.
*Living next door to my grandfather's dairy farm, our milk came from there as raw milk. Mother used clabbered sour milk for these cookies. If I made them now I would use cultured sour cream or yogurt--starting with 1/2 cup, adding extra if needed.
Mother sometimes added raisins to the mix, and the tops were always sprinkled with cinnamon.
Electric Mixers hadn't come into general kitchen use when I was a child [!] so this cookie dough was hand mixed.
The proportion of milk/liquid to flour seems a bit off to me--a rather 'loose' batter.
I recall the cookies as spreading in soft mounds on the cookie sheet.