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Gingerbread Cookies II

Gingerbread Cookies II

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Kim

This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Sift together the flour, 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 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they 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.
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Reviews

JEGGINK
604
1/8/2004

This was a yummy recipe!! Some small changes though, little more than 3/4 molasses, not 1 cup, 1 Tbsp cinnamon (says 1 tsp) and 1 tsp of all spice. Those spices really kicked up the flavor. Also make sure to use lots of flour to roll out the dough as it is sticky.

GAIL SOUTH DAKOTA
346
12/15/2003

I was apprehensive, with the variety of reviews, but this recipe turned out great. I've made gingerbread cookies in the past; either the dough was too tough to work with, or they did taste like cardboard after baking (the frosting redeemed them). I did double the ginger, as suggested. The dough was soft, easy to work with, and did not get hard and tough as we continued to work with it. The dough we were working with mixed very well with the dough we added from the refrigerator. The cookies were soft when done baking. The kids and I both liked the flavor. I will use this recipe again.

MagicallyDelicious
307
12/21/2003

I doubled the cinnamon, left the ginger the same (a whole *tablespoon* is plenty), and cut the molasses to 34 cup. They came out tasting great :) I also dumped the cloves because I don't like that flavor. The dough wasn't the easiest to work with, but I didn't wait the full three hours to roll it out, so I can't complain. The cookies held their shape in the oven and stayed soft in the middle. Another minute or two would have added some crispiness, and I'll probably try that next time. Great cookies, thanks for the recipe :)