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Grandma's Gingerbread Cookies Recipe


Top your holiday cupcakes with cookies. What a quick and easy way to decorate for the holidays.
Makes: 40 medium-sized cookies
Skill Level:

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Step 1

Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.

Step 2

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.

Step 3

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.

Step 4

Note: If you're not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week.

Step 5

Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.

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Ingredients

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all-purpose flour

5 1/2 - 6 cups all-purpose flour

baking soda

1 teaspoon baking soda

salt

1 teaspoon salt

ground cinnamon

2 teaspoons ground cinnamon

powdered ginger

2 teaspoons powdered ginger

ground nutmeg

1 teaspoon ground nutmeg

ground cloves

1 teaspoon ground cloves

solid vegetable shortening

1 cup solid vegetable shortening

granulated sugar

1 cup granulated sugar

molasses

1 1/4 cups molasses

eggs

2 eggs (beaten)

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$5.49

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Grandma's Gingerbread Cookies is rated 4.5 out of 5 by 28.
Rated 5 out of 5 by from I've been using this recipe for about 22 years now. I've made literally hundreds, probably thousands of gingerbread houses of all sizes, and gingerbread people numbering in the tens of thousands. This recipe has never failed me, is a dream to work with, is sturdy enough for the largest construction and tastes great. What more can anyone want!?!?! This is a winner! Tip for success: When you are making gingerbread for building a house or other structure, bake the pieces and after they come from the oven, re-cut the piece while the gingerbread is still warm. This way, the pieces will fit together perfectly and make your project much easier to build.
Date published: 2010-11-30
Rated 4 out of 5 by from I just baked these and they taste more of molasses than gingerbread. Maybe my molasses was too strong? Is there a weak molasses? The cookies are crisp and very dark brown. I guess they are okay but all I tasted was molasses mostly. I have a couple other recipes to try and I don't think I'll make these again. They are great if you like a strong molasses taste. Maybe I'll give them one more try with a different molasses.
Date published: 2011-12-14
Rated 5 out of 5 by from Yummy, yummy goodness...this is my favorite gingerbread recipe ever! I was introduced to this recipe about 15 years ago when I took a gingerbread house decorating class from my Wilton instructor. I expected a stiff dough so that my gingerbread house would stand throughout the holidays. I actually had some dough left and refrigerated it to save for later. Well, the gingerbread house was a great and beautiful success, lasting long after Christmas because I just couldn't bear to get rid of it until about February. The leftover dough was also a wonderful addition to our holiday celebration, filling the house with an awesome spicy fragrance. Its wonderful taste provoked me to make even more just to have cookies around for guests and bless my kids. Thank you, Wilton! Delicious! :-)
Date published: 2010-12-03
Rated 5 out of 5 by from Have used this recipe for more than 30 years. Always good, always successful. I avoid strong dark molasses which some seem to complain about although you can use part corn syrup as well. No idea why you would bother with a mixer just mix the 4 cups of flour in with a wooden spoon then scrape mixture out of the saucepan onto a heavily floured board ( using the remaining flour mixture) flour your hands and start kneading.
Date published: 2013-12-05
Rated 5 out of 5 by from Wilton to the rescue... I bought a ginger bread house cookie set.. included a recipe to make the cookies. After mixing, less flower then called for, the dough was so dry, It would not even hold form. I quickly went to this Wilton Gramdma's Gingerbread cookies, and was able to modaif the cookies into something to good to make houses with. This recipie is GREAT to say the least. Thank you again for another GREAT Tasting treat Wilton. I will be back, as many times before.
Date published: 2011-12-07
Rated 1 out of 5 by from This is not a good recipe at all. I Dont Reccomend it. The amount of Molasses that ithe recipe asks for is what really made this recipe disgusting, I will stick to my family's recipe. The Whole Kitchen Smells disgusting like Molasses. Advice to anyone who hasnt worked with Molasses, it is an ingredient that should be used in small doses and not the bug gulp that this recipe asks for. Totally Bad Run While You Can.
Date published: 2010-11-24
Rated 2 out of 5 by from I had high hopes from the glowing reviews but I found the baked cookies only mediocre. They are chewier than my usual (Baker's Field Guide to Christmas Cookies by Dede Wilson) and barely tasted like gingerbread to me. Maybe I was doing something wrong but I found it a bit difficult to get the flour in after the initial stage in the pot. It was SO sticky! I had to use a large wooden spoon to fold the dough for the kneading so I had a chance of getting more flour into the dough (since otherwise my hands were completely covered and stuck in the dough). Again, maybe I did something wrong, but since it didn't direct me to refrigerate the dough, I was expecting an easier dough to work with at room temperature. As a general critique, I wish the directions listed what "done" would look/feel like for these cookies. I'm hoping the wilton roll out cookie recipe works out better for me.
Date published: 2010-12-01
Rated 5 out of 5 by from The best gingerbread recipe I have ever used!!! Traditionally my daughter and I make and decorate gingerbread boys and girls every year We used straws to punch holes in them to hang them from our tree and used red, green and white royal icing to decorate the gingerbread boys and girls. They look so pretty hanging from our tree. I LOVE this recipe, we will use this for our gingerbread every year!
Date published: 2010-12-02
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