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Dessert

Ginger Okies

A ginger cookie made with sugar, shortening, eggs, molasses, baking soda, ginger, mixed spice, salt, hot water, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ginger Okies

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. Preheat your oven to 350°F (175°C).

  2. In a large bowl, cream together the sugar and shortening.

  3. Beat in the eggs one at a time, then stir in the molasses.

  4. Dissolve the baking soda in the hot water and add it to the mixture.

  5. Mix in the ground ginger, mixed spice, and salt.

  6. Gradually add flour until the dough is manageable.

Bake

  1. Drop spoonfuls of dough onto a greased baking sheet.

  2. Bake for 10-12 minutes or until lightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + molassestop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Molasses + gingertop 14% of all pairs
    Smell alikelow
    Cooked together4,116 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Ginger + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Molasses
Adds dark color, moisture and a deep, sweet flavor to the dough.
Baking soda
Reacts with the acidic molasses to produce gas, helping the cookies rise and spread.
Shortening
Creaming with sugar traps air and gives the cookies a tender texture.
Eggs
Bind the dough and add structure and richness.
Flour
Provides the structure that sets the cookies as they bake.

The step that matters

Dissolve the baking soda in the hot water. Baking soda must be fully dissolved so it reacts evenly with the molasses. Undissolved pockets can leave bitter spots and uneven rising.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, egg, molasses, flour):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Gingerthe original

Fit is the average pairing score against sugar, egg, molasses, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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