Gingerbread Cookies II

  • Recipe By
  • Published Apr 12th
  • Ready In4h
  • Servings72
  • Calories90
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.

Gingerbread Cookies II Ingredients

The following are the ingredients needed to make delicious Gingerbread Cookies II for 72 servings:

  • 6 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup shortening, melted and cooled slightly
  • 1 cup molasses
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1 egg
  • 1 teaspoon vanilla extract

Gingerbread Cookies II Cooking Instructions

  • Prep20m
  • Cook12m
  • Ready In4h

To cook Gingerbread Cookies II, you need about 20 minutes of preparation time. The time needed to cook this Gingerbread Cookies II is about 12 minutes , and you can serve your Gingerbread Cookies II within 4 hours . The following are the steps to cook Gingerbread Cookies II easily:

  1. 1 Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  2. 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. 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. 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.

Nutrition Facts

Per Serving: 90 calories; 3 grams of fat; 14.5 grams of carbohydrates; 1.2 gram of protein; 3 milligrams of cholesterol; 24 milligrams of sodium.

  1. Dec 10th 2005

    Recipe was easy to follow, dough looked great but compared to the genuine swedish recipe this was not good. I can not believe anyone ever got a compliment on these cookies. Usually the dough ...

  2. Nov 8th 2005

    Reading some of the other reviews, I almost decided not to try these. But I'm sooooo glad that I did. I didn't change anything and they were great. I baked them only until they were sligh ...

  3. Dec 28th 2004

    I hate giving a bad review to a favorite recipe of another, but these tasted awful and I was extremely dissapointed. The shortening taste is more pronounced than it should be and the taste ...

  4. Dec 22nd 2004

    Excellent soft gingerbread cookies. I have received many compliments!! I must have been using potent powdered ginger: unlike other reviewers, I found my cookies to have a hot ginger taste. A ...

  5. Nov 21st 2003

    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 ...

  6. Nov 15th 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 l ...

  7. Dec 5th 2002

    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 ...

  8. Nov 1st 2002

    Fantastic! My kids as well as the adults in the family loved this cookie. If they come out too dry, try cooking them for a minute or so less. The dough was easy to make, at the end it got ...

  9. Nov 27th 2001

    Delectable. Use only 3/4 cup molasses, it's enough. You want these sweet and spicy, not too molasses-rich.