Grandma's Gingerbread Cookies
5 1/2 - 6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons powdered ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses
2 eggs beaten
40 medium-sized cookies. Each cookie serves 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.
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
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.
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.
Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.
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