This gingerbread cookies recipe has the perfect combination of ginger and molasses flavors, without being overpowering. These favorite gingerbread cookies are tasty and perfect canvases for decorating, making them irresistible to holiday guests.
In a large mixing bowl, combine flour, baking soda, salt and spices (ginger, cinnamon, nutmeg, and ground cloves).
In a large saucepan, melt the shortening and cool slightly. Stir in sugar, molasses and egg and mix well. Add 2 cups flour mixture and mix well.
Turn the mixture onto a lightly floured surface and nead in the remaining dry ingredients by hand. Add additional flour, if necessary, to make firm dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Use cookie cutters of your choice and cut out cookies from the dough.
Bake on an ungreased cookie sheet until lightly browned on edges for about 10-15 minutes. Cool on a cookie sheet placed on a cooling grid for 3 minutes. Remove from the cookie sheet and cool completely on the wire rack.