1. Preheat

Set your oven to 350°F (180°C) so it’s hot when the dough is ready.

2. Mix the dry ingredients

Blend the flour, cinnamon, and ginger in a bowl. A fork or whisk works well for this step.

3. Add the wet ingredients

Mix in the eggs, squash, and molasses. Keep mixing until a firm ball of dough forms. A mixer or your hands both work.

4. Divide and roll

Split the dough into two balls. Sprinkle flour on parchment or a baking mat. Place one ball down, cover it with another sheet of parchment, and roll it to about ¼-inch thick.

5. Cut the cookies

Use a 3½-inch dog bone cookie cutter to press out shapes. These biscuits do not spread, so you can place them close together on your baking sheet.

6. Bake

Bake for 15 minutes, flip each cookie, then bake another 15 minutes. They should feel firm.

7. Dry completely

 

Let them cool fully. They are ready when they snap cleanly in half. This keeps them from spoiling.