Heritage Gingerbread Spice Cookies
Transport your taste buds back to the pioneer days with these delightful Heritage Gingerbread Spice Cookies, inspired by an age-old recipe from the Scovil Bakery in Nauvoo, IL. Baked in a traditional 'bustle oven', these cookies were a staple for early settlers, providing warmth and comfort during the harsh winters. With their rich flavors of molasses and spicy ginger, these cookies are perfect for any festive occasion or simply to enjoy with a cup of tea. Each batch yields about four dozen cookies, making them ideal for sharing with family and friends. Create a cherished tradition by baking these cookies together, just as generations before us have done.
48
Servings
N/A
Calories
10
Ingredients
Ingredients
sugar
1 cup (granulated)
sorghum or molasses
1 cup (preferably sorghum for a unique flavor)
oil or lard
3/4 cup (can use vegetable oil or rendered lard)
hot water
1/2 cup (to melt the mix)
eggs
2 (large, beaten)
baking soda
1 teaspoon (for leavening)
salt
1/2 teaspoon (to enhance flavor)
cinnamon
2 teaspoons (ground)
ginger
2 teaspoons (ground)
white flour
6-7 cups (all-purpose, adjust based on dough consistency)
Instructions
1
In a large mixing bowl, combine the sugar, sorghum (or molasses), oil (or lard), and hot water until well blended.
2
Add the beaten eggs to the mixture and stir to combine thoroughly.
3
In a separate bowl, sift together the baking soda, salt, cinnamon, ginger, and 6 cups of flour.
4
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Add additional flour as needed to achieve a manageable consistency.
5
Once combined, cover the dough and refrigerate for at least 4 hours or overnight to enhance the flavors and make it easier to roll out.
6
Preheat your oven to 350°F (175°C).
7
On a well-floured or Pam-sprayed surface, roll out the dough to your desired thickness (thicker for chewier cookies or thinner for crispier cookies).
8
Use cookie cutters to create your desired shapes and place them on ungreased baking sheets.
9
Bake in the preheated oven for 8 to 12 minutes, or until the edges are firm and the centers are set. The cookies will continue to firm up while cooling.
10
Allow the cookies to cool on a wire rack. These cookies freeze beautifully, and their flavors intensify after freezing, making them even more enjoyable.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heritage Gingerbread Spice Cookies?
Heritage Gingerbread Spice Cookies are traditional spice cookies inspired by an age-old recipe from the Scovil Bakery in Nauvoo, IL, originally dating back to the pioneer days.
Where did the original recipe for these cookies come from?
The recipe is inspired by the Scovil Bakery located in Nauvoo, Illinois.
What type of oven were these cookies traditionally baked in?
In the pioneer days, these cookies were baked in a traditional 'bustle oven'.
How many cookies does this recipe yield?
This recipe yields approximately four dozen (48) cookies.
Can I use molasses instead of sorghum?
Yes, you can use either 1 cup of sorghum or 1 cup of molasses, though sorghum is suggested for a unique flavor.
What kind of fat should I use for these cookies?
You can use 3/4 cup of either vegetable oil or rendered lard.
Why is hot water included in the ingredients?
Hot water is used to help melt the mixture and blend the wet ingredients effectively.
How should the eggs be prepared before adding them?
The two large eggs should be beaten before being added to the mixture.
Which spices provide the primary flavor in this recipe?
The cookies are flavored with 2 teaspoons of ground cinnamon and 2 teaspoons of ground ginger.
How much flour is required?
The recipe calls for 6 to 7 cups of all-purpose white flour, adjusted as needed to reach the right dough consistency.
What is the first step in mixing the dough?
The first step is to combine the sugar, sorghum or molasses, oil or lard, and hot water in a large mixing bowl.
Does the dough need to be chilled?
Yes, the dough should be covered and refrigerated for at least 4 hours or overnight.
Why is it necessary to refrigerate the gingerbread dough?
Refrigeration enhances the flavors of the spices and makes the dough much easier to roll out.
What is the recommended oven temperature?
Preheat the oven to 350°F (175°C).
How should I prepare the surface for rolling the dough?
The dough should be rolled out on a surface that is either well-floured or sprayed with Pam.
How thick should the dough be rolled?
You can roll the dough to your desired thickness: thicker for chewier cookies or thinner for crispier cookies.
Do I need to grease the baking sheets?
No, the recipe instructions specify using ungreased baking sheets.
How long do the cookies need to bake?
The cookies should bake for 8 to 12 minutes.
How do I know when the cookies are done?
The cookies are done when the edges are firm and the centers are set.
Do the cookies change texture after being removed from the oven?
Yes, the cookies will continue to firm up while they are cooling.
How should the cookies be cooled?
Allow the cookies to cool completely on a wire rack.
Can I freeze Heritage Gingerbread Spice Cookies?
Yes, these cookies freeze beautifully.
Does freezing affect the taste of the cookies?
Actually, the flavors of the cookies intensify after freezing, making them even more enjoyable.
What is the suggested serving size?
The recipe makes 48 servings, with each serving being one cookie.
What category of recipe is this?
This recipe is categorized as a Dessert.
What is the preparation for the sugar in this recipe?
The recipe uses 1 cup of granulated sugar.
What are some tags associated with this recipe?
Tags include gingerbread, cookies, pioneer recipe, holiday baking, traditional, and spice cookies.
What is the role of baking soda in this recipe?
One teaspoon of baking soda is used as a leavening agent.
Is this a good recipe for holiday traditions?
Yes, it is described as a great way to create a cherished tradition by baking together with family.
What is a good beverage pairing for these cookies?
These cookies are perfect to enjoy with a cup of tea.