Ginger Cookies


1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
4 cups flour
3 teaspoons soda, dissolved in milk
1 cup lard
2 cups brown sugar
1 cup molasses
2 eggs
1 cup sour milk
3/4 cup raisins (floured)
nuts if desired


Bake 10 minutes at 375 degrees F on greased cookie sheets.

The batter is rather runny and the cookies spread and are flattish. If you add more flour, they are a neater shape, but I don’t think they are as tasty.

by Mary C. Morrissey, Woodstock, Vermont

From the Yankee Test Kitchen: Combine flour with salt, spices, and soda. In a separate bowl, beat the lard (butter works just as well) with the sugar, then beat in the molasses and eggs. Add the milk (we used buttermilk) next, then stir in the raisins and nuts (we used ¾ cup of walnuts). The spicing is very delicate; molasses comes through much more strongly than ginger.


About 6 dozen 2-1/2-inch cookies (recipe may be halved).

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