Gingerbread Cookies
These gingerbread cookies were one of my favourite cookies each Christmas. Well lets be honest I have a few favourites! My grandmother's neighbour would bake these cookies and decorate them with a rainbow of colours just perfectly. My grandma passed the recipe along and although my decorating skills need some work, the flavour was just how I remembered. This is a fun recipe to make with your kids and get them to decorate.
- 12/22/2020
- 36 cookies
- 2 hr 28 min
- Print this
Ingredients
- 2 ⅔ cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ cup shortening
- ½ cup granulated sugar
- ⅔ cup molasses
- 1 egg beaten
Directions
- Step 1
- In a medium bowl sift flour, baking soda, salt and spices together and set aside
- Step 2
- Melt the shortening in a medium saucepan on low and once melted turn off the heat.
- Step 3
- Whisk in the granulated sugar and let cool for 5 minutes.
- Step 4
- Once the shortening and sugar have cooled off a bit, add in the beaten egg.
- Step 5
- Measure out 2 cups of the dry ingredient mixture and slowly mix in with the wet ingredients.
- Step 6
- Set aside the remaining dry ingredients mixture and chill the dough, covered in the fridge for 2 hours or up to 3 days.
- Step 7
- Remove dough from the fridge 20 minutes before baking. Preheat the oven to 350 F.
- Step 8
- On a floured surface, add the dough and knead in the remaining flour and roll the dough out to about ⅛ inch thickness.
- Step 9
- Cut into shapes and place on lined cookie sheets with a spatula.
- Step 10
- Bake at 350 F for 8-9 minutes. Let cool on the sheet for 5 minutes and then remove to a cooling rack to cool completely.
- Step 11
- Cookies can be stored in an airtight container for up to 5 days or in the freezer for 3 months.
