Puffy Cookies

It’s that time of the month again. I have to make cookies for the community meal.

This recipe is perfect for that - it makes a ton of cookies!

The combination of ginger and cinnamon give these cookies a lovely spice flavor. The molasses gives them a rich color and combines perfectly with the spices.

I am not sure what the purpose of combining the baking soda and hot water is. It does make the batter nice and fizzy.

The batter is very easy to work with as it is quite soft. I found this recipe refreshing as you generally have to roll them batter out and use a cutter.

Sprinkling the cookies with the granulated sugar gives them a little sweetness on top. It also gives them just a touch of a crinkle effect.

The cookies puff up nicely while baking. They stay puffed up even after they are removed from the oven.

And they are very soft. Almost cake like.

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OLD FASHIONED SOFT MOLASSES COOKIES

6 Cups Sifted Flour

1 Teaspoon Baking Powder

1 1/2 Teaspoons Ginger

1/2 Teaspoon Cinnamon

1 Teaspoon Salt

1 CUp Lard

2 Cups Packed Brown Sugar

3 Eggs

1 Cup Molasses

1 Teaspoon Baking Soda

1 1/2 Cups Hot Water

Granulated Sugar

Sift flour with baking powder, ginger, cinnamon and salt three times. Cream lard and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in molasses. Add flour mixture. Combine baking soda with water and add to batter. Drop by heaping teaspoons onto greased baking sheets. Sprinkle with sugar. Bake in a 375 degree oven for 8 to 10 minutes. Remove to racks to cook.