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2310-0-0005_2cDeCoIn_46940-4.jpg|1

Grandma's Gingerbread Cookies

Grandma's Gingerbread Cookies
Top your holiday cupcakes with cookies. What a quick and easy way to decorate for the holidays.
  • Skill LevelBeginner
    Amount40 medium-sized cookies
Print Recipe

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

  • Tools

  • Baking sheet

  • Large saucepan

  • Rolling pin

  • Large bowl

Instructions

Click to mark complete

  1. Preheat oven to 375°F. Thoroughly mix flour, baking soda, salt and spices in a large bowl. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.
  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.
  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.
  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.
  5. Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.

Notes

How To

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