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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c flour
1 tbs baking powder
1 tbs ground ginger
1 tbs ground nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
1 c shortening, melted and cooled slightly
1 c molasses
1 c packed brown sugar
½ c water
1 egg
1 tsp vanilla extract
Directions:
Directions:
1. Sift together the four, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside

2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1½" thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

3. Preheat oven to 350º. On a lightly floured surface, roll the dough out to ¼" thickness for a crispy cookie, ⅓" thickness for a soft cookie. Cut into desired shapes with cookie cutters. Place cookies 1" apart onto an ungreased cookie sheet.

4. Bake for 10-12 minutes in the preheated oven. When the cookies are done, the will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Number Of Servings:
Number Of Servings:
6 dozen
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The grandkids love to help roll out the dough, cut with cookie cutters with me!! I love the thicker, soft cookies. I pipe frosting on each cookie just around the edges of the shapes.

 

 

 

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