Soft Ginger Cookies
1 cup molasses
2 eggs
1 cup sugar
1 cup shortening
1 teaspoon salt
2 Tablespoons cinnamon
1 Tablespoon ginger
1 teaspoon baking soda in flour
1 teaspoon baking soda in milk
1 cup buttermilk
4 - 6 cups flour
mix, using as much of flour as needed to make a workable dough
Roll, cut, sprinkle with sugar if desired
bake at 350 until lightly brown around edges.
Got this recipe from a coworker years ago, and baked many a batch of soft cake-like cookies until I fell in love with the paper thin Moravian ginger crisps and started a quest to duplicate them at home.
Here is my favorite recipe. : ) The kids really like the taste of them too. You can see the gingerbread men I did with this recipe in my photos. : )
Soft Gingerbread
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
This is the only recipe I use anymore. It gets better tasting as they sit too. The cookie is very flavorful and spicy. (the spicy comes from the 1/2 tsp. of black pepper... 
) This is not a cookie for doing gingberbread houses by any means.
http://www.christmas-cookies.com/recipes/recipe43.spicygingerbreadcookies.html
kos
P.S. There are a ton of reviews that go with this recipe and everyone seems to like it. It's a great site for cookie recipes over all. 
Amy - I made your pudding cookies today, and they are GREAT! The taste and texture are both very nice. It never would have occurred to me to use pudding in cookies...
My hubby is impressed and asked me to tell you that you are a mean woman! (He wants to eat them all, and made me hide them so he wouldn't!) 
Amy (okieinalaska) please see post:
http://www.cakecentral.com/cake-decorating-ftopic-53716-15.html
for the gingerbread people I made from your recipe. I thank you very much for them and the memories they are bringing back of my grandmother who left us 40 years ago.
I got this I believe from a post on here.
They are the best tasting gingerbread cookies I have ever tasted! The orange in here just does something magical to them. Only thing is they do not hold shapes well. They really expand, but that's okay, these are definitely for the taste buds! I am going to kick these up a notch this year and just make rounds(or windmill) shapes and frost with Antonia's Icing with some orange extract and then toasted sliced almonds! I will be conducting my experiment soon!
Here's the recipe
Gingerbread Boys
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
DIRECTIONS
1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
3. Roll dough out to 1/4 inch thick and cut into desired shapes. Place cookies 1 inch apart on the prepared pan. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes."
If this is your recipe, thanks so much for posting it. I love it! It has immediately become a family favorite.
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