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Grandma's Gingerbread Cookies

Top your holiday cupcakes with cookies. What a quick and easy way to decorate for the holidays.

(34)

Difficulty: Somewhat Easy



Ingredients

  • 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

Makes

40 medium-sized cookies. Each cookie serves 1.

Instructions:

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.