Nauvoo Gingerbread Cookies

Nauvoo Gingerbread Cookies

Michael Wynkoop 0

"A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's"

Ingredients 1 h 35 m {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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  1. In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
  2. Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
  3. Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.
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Reviews 89

  1. 113 Ratings


Now ... I've never been a big fan of Gingerbread, as a general rule. I tolerated it! As taste goes, JUST because I'm me, I'd give these a "4" ... but to be fair, as Gingerbread goes these are the best I've ever tasted, and thus deserve a "5". Instead of Lard, I used Canola Oil. Did the trick! And I chose Fancy Molasses, as my other choice was Black Strap. Fancy is less bitter, thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread ... may be why I like them (I usually find Gingerbread has to much spice for my liking). My daughter is mad for them. Trying to steal them before they;re even deocated. As far as shape goes ... they cut well, they cook well, firm outside, soft inside ... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes! ;) I forgot baking soda ... but they taste excellent anyway! And didn't rise much, which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out! Going to make a great Christmas cookie! Thank you so much!


I've put off trying this recipe. Not sure why, but that was a big mistake. This is the best gingerbread recipe I have tried to date. It's light in color, it puffs up nicely, and it stays soft even after it cools. Great recipe!!! Thanks, Michael.


I love these cookies! They stay soft forever. The dough is easy to work with and has a beautiful color. Great christmas recipe!