1 cup (240 ml) buttermilk (or 1 scant cup whole milk plus 1 tablespoon white vinegar, rested 5 minutes)
1 teaspoon salt
1 Flour, as needed (approximately 3 to 3 1/2 cups / 360–420 g all-purpose flour)
Instructions
1. Add the baking soda to the molasses in a large mixing bowl and beat thoroughly until the mixture foams and lightens slightly, about 1 minute.
2. Add the buttermilk, melted shortening, ginger, and salt, stirring to combine.
3. Add flour gradually, stirring after each addition, until the dough is soft but just firm enough to drop cleanly from a spoon without spreading into a puddle — approximately 3 to 3 1/2 cups (360–420 g). The dough will be sticky.
4. Cover the bowl and refrigerate (chill) the dough for at least 3 hours or overnight, until it is thoroughly cold and noticeably firmer.
5. Heat the oven to 375°F (190°C). Lightly butter a large rimmed baking sheet, approximately 18 × 13 inches (46 × 33 cm).
6. Working with half the dough at a time, turn it out onto a lightly floured board and roll gently to 1/4 inch (6 mm) thickness. The dough is soft; work quickly and reflour the board as needed to prevent sticking.
7. Dip a round cookie cutter (2 1/2 to 3 inches / 6–8 cm diameter) in flour before each cut. Cut out rounds and transfer them to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
8. Bake for 10–13 minutes, until the edges are set and no longer appear wet, the tops feel barely firm when lightly pressed, and the cookies have puffed slightly. Do not overbake; the centers will continue to set as the cookies cool.
9. Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack. Repeat rolling and cutting with the remaining dough.
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