Recipe By Annamaria
Rating
Published Nov 13th
Prep - Cook - Additional - Ready In -
Servings 10 cookies Calories 704.4

Soft gingerbread cookies.

Recipe Ingredients

  • ½ cup shortening
  • ½ cup packed brown sugar
  • 3 ¼ cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup molasses
  • ¼ cup water

Cooking Directions

  1. 1 Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.
  2. 2 Preheat oven to 350 degrees F (180 degrees C).
  3. 3 Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbread men cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
  4. 4 Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.

Nutrition Facts

  • Calories 704.4
  • Carbohydrate 120.7 g
  • Fat 21.4 g
  • Fiber 2.3 g
  • Protein 8.4 g
  • Saturated Fat 5.3 g
  • Sodium 743.2 mg
  • Sugar 48.9 g

Reviews

  1. Excellent recipe. Using my "KitchenAid" made this a breeze. I blended the shortening and brown sugar for a full five minutes till almost fluffy and gradually added the molasses and water. Using a sifter mix all the flour baking soda and spices in another bowl. Add the dry ingredients to the wet ingredients one cup - Read more ...
  2. I'm really surprised on the reviews on this one! I've never made Gingerbread but the kids wanted too. I just took out of the oven a few minutes ago decorated one, ate it and they are awesome!!! I followed the recipe except I used butter flavored crisco for the shortning (its what I had) and - Read more ...
  3. I love this recipe! My 7yo and I have a strange tradition of making these when school ends in May and decorating them with jellybeans or M&Ms. We have done this for several years and used this recipe. Thanks for the post and the memories! I also made them for Christmas and hung them on - Read more ...
  4. I love this recipe. Anyway I always roll out the dough between two sheets of wax paper then loosen the paper on both sides before cutting the cookies out. This way you can cut out cookies immediately without waiting for dough to get cold. We use this for our gingerbread houses too. It's a very - Read more ...
  5. Never having made gingerbread before I figured that I'd try one out. As another reviewer pointed out the hardest part was waiting until the dough chilled. I had also doubled the recipe but was surprised at all the negative reviews. I did add slightly more ginger than the recipe suggested (1/8 tsp) but the taste - Read more ...
  6. I have tried many gingerbread boy recipes and these were so easy to prepare and had a delicious flavor.
  7. Dough was a little dry to work with after chilled. Kneading it in the hands warms and softens it though it's still a bit crumbly when rolled out. Tastes great makes nice soft cookies.
  8. Funny how what works for some doesn't work for others. The dough turned out too soft. After the cookies baked I attempted to remove them with a spatula to cool but they squashed together and I ended up with "Gingerbread Sumo Wrestlers!" The flavor didn't really ring any bells either. Onward to the next recipes!
  9. These cookies are just sweet enough and have nice texture. I cut the molasses with honey for my little one. I like spice and would have doubled the ginger for myself. The consistency of the dough is what I would expect for a rolled cookie but I did use a smaller cutter than recommended to - Read more ...
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