Molasses Cookies

Instructions

Grease your cookie sheets or line them with parchment. Stir the vinegar into the milk and set it aside.

In a bowl, mix the baking soda, cinnamon, ginger and 2½ cups of the flour.

Cream the sugar and shortening until well combined. Beat in the molasses and egg until the mixture is smooth.

Stir in the dry mixture and the milk mixture in alternating additions, starting and ending with the dry mixture.

Mix in more flour a little at a time as needed, up to the 4 cups total. Drop cookies may need no extra flour, while rolled cookies made without chilling usually need the full amount. Chilling the dough lets you use slightly less.

Refrigerate the batter for at least 1 hour.

For drop cookies, scoop the batter onto a prepared sheet, dust it lightly with sugar so it does not stick, and flatten each one with the bottom of a glass. Press toppings such as walnuts or raisins into the tops.

For rolled cookies, set a portion of dough on a floured surface, dust the top with flour, and roll it out, ideally with a cold marble rolling pin. Cut out shapes and place them on the sheet. Scraps can be rolled again, though each reuse adds a little more flour.

Bake the cookies at 375°F for 8 to 10 minutes. They stay soft in the middle, and bake a little longer if you want a slightly crisp cookie.