“Just like the ones we bought when I was a child.” - by knowell
Ingredients
Adjust Servings
Original recipe yields 6 dozen
Directions
- In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
- To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
Nutrition
Amount Per Serving (72 total)
- Calories
- 146 cal
- 7%
- Fat
- 6 g
- 9%
- Carbs
- 22.1 g
- 7%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Really good recipe. It's a very soft gingerbread kinda cookie. The taste may come of strong to others so what you can do is reduce amount of ginger or cut down on the molasses (maybe 3/4 cup?). If yo..." See moreu decide to go on with the orginal recipe, make sure you put a thick layer of marshmallow frosting so that the sweetness of the marshmallow cuts through the gingery taste of the cookie. Really good cookie!! Very soft and that marshmallow frosting is a nice touch!"
Just Plain B
"We used to buy these when I was a kid. They came in a package that was red, covered with clear plastic. The absolute best with a glass of cold milk. This is comfort food!! I have made 4 batches of the..." See morem, and they are just like what we used to get. But, they are better as they are fresh, not off the grocery store shelf. I have not been able to find them in a store for years."
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