Woodlawn Ginger Cakes
"This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm."
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
60 2-inch cookies
ingredients
- 3⁄4 cup butter
- 3⁄4 cup shortening
- 2 cups granulated sugar
- 2 eggs
- 1⁄2 cup dark unsulphured molasses
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 2 teaspoons ginger
- 3⁄4 cup granulated sugar, for topping
directions
- Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
- In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
- Refrigerate for about 1 hour or until dough is firm.
- Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.
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Reviews
-
I was given this recipe at Woodlawn Plantation during a needlework show where they were served back in 1992. I bake them all the time and they are a hit where ever I take them and they are my son's favorite cookie. Be sure to chill the dough an hour before rolling out the balls to bake, and you may need to put the dough back into the fridge between batches if your kitchen is too warm. Do not overcook or they will be delicious crunchy cookies. But if you underbake just a bit and allow to cool a minute on the cookie sheet before moving to the cooling rack they will be soft for a day or two. I use blackstrap molasses and roll the cookies in tarbinado sugar before baking. They also freeze really well. Woodlawn Plantation is the estate given by George Washington to Martha Washington's granddaughter when she married his nephew. They used to sell a cookbook with this recipe in it at the gift shop.
Tweaks
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For softer cookies, do not over bake and allow them to sit on the cookie sheet for a minute before moving them to the cooking rack. Use parchment paper.
