This recipe comes from my husband’s Gram. They are a tradition on his side of the family but for some reason, whenever my mother-in-law tried to make them they didn’t quite turn out right so unless Gram bakes and mails some goodies, they don’t get them. I was quite nervous to give them a shot last year but when I got the seal of approval from my husband, and then his mom and brother, I knew they’d become a tradition we’ll be passing along to our daughters too.
As a bonus, they freeze and mail very well!
- 1 cup butter
- 2/3 cup brown sugar
- 2 eggs
- 1 cup molasses
- 1/2 cup milk with 1 tsp white vinegar in it to sour it (I think you could just use buttermilk but I haven’t tried it myself)
- 2 tsp baking soda (add this to the milk)
- 4 cups flour, plus more for rolling the dough out
- 1 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- jelly for the centres of the cookies (I used strawberry)
1. Mix together all of the ingredients and chill for a minimum of 1 hour or overnight. I usually make the dough at night and actually start baking the following afternoon or evening.
2. Heavily flour your rolling surface and rolling pin. Roll out the dough to about 1/4 inch thick – I do it in batches to make it easier. When the dough starts to stick, add more flour.
3. Cut dough into circles. I used a 2 inch cutter but you can also use a juice glass.
4. Use your thumb to make a slight indent in the top of the cookie and add about 1/8 tsp of jelly. Place the cookies about 2 inches apart of your cookie sheet because they will spread!
5. Bake at 350 °F for 13 minutes.
This is what they look like when they’re done; you can see how much they’ve puffed up and spread out.
This makes about 2 dozen cookies, depending on how thick you roll the dough and how big your cookie cutter is. Let them cool and enjoy!