Mary April kept two ginger cookie recipes — the small crinkled drop cookies rolled in sugar, and these: a big-batch rolled cut-out version built for the holidays. Sour milk — regular milk curdled with a splash of vinegar — was the standard souring agent in farmhouse baking before buttermilk was widely sold. The recipe makes a large batch scaling up to 7–8 cups of flour.
Ingredients
1 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 c molasses
1 c sour milk (add 1 Tbsp vinegar to 1 c milk; let stand 5 minutes)
2 tsp baking soda
1 tsp ground ginger
7–8 c flour (enough to make a firm, rollable dough)
Instructions
Preheat oven to 375°F. Lightly grease cookie sheets.
Cream together the shortening, sugar, and brown sugar until light and fluffy.
Add the eggs and mix well.
Add the molasses and sour milk and mix until combined.
Stir in the baking soda and ginger.
Add flour gradually, starting with 7 cups, mixing until a firm dough forms that can be rolled without sticking.
On a floured surface, roll out the dough and cut with cookie cutters.
Place on prepared cookie sheets.
Bake at 375°F for 8–10 minutes, until just set at the edges. Do not overbake.
Cool on the pan for 2 minutes before transferring to a wire rack.
About sour milk: Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk. Let it stand 5 minutes until slightly curdled. Buttermilk works as a direct substitute.
Also try: Mary April’s Crinkled Ginger Cookies — a smaller, drop-style version from the same kitchen.
