Dark Molasses Gingerbread Cookies Recipe

Name: Dark Molasses Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable shortening; 1 cup sugar; 3 large eggs; 1/2 cup water cold; 2 teaspoons baking soda; 1 cup molasses; 1 x flour, all-purpose; 1 teaspoon cinnamon ground; 1/2 teaspoon cloves ground; 1 teaspoon ginger; 1/2 teaspoon salt

Servings: persons

1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1/2 cup water cold
2 teaspoons baking soda
1 cup molasses
1 x flour, all-purpose
1 teaspoon cinnamon ground
1/2 teaspoon cloves ground
1 teaspoon ginger
1/2 teaspoon salt

1
Cream shortening and sugar in mixing bowl, beat in eggs.
2
Mix water and baking soda in small bowl until dissolved.
3
Add baking soda mixture and sorghum to butter mixture.
4
Sift 5 1/2 cups of the flour, the spices and salt together.
5
Blend into dough.
6
Divide dough into 4 balls.
7
Wrap in plastic wrap.
8
Flatten and refrigerate overnight.
9
Heat oven to 350F (180C).
10
Roll 1 portion of dough out at a time on lightly floured surface.
11
Cut into desired shapes.
12
Bake on a greased cookie sheet until puffed, 10 to 12 minutes.
13
Do not overbake.
14
Decorate cookies if you wish.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup vegetable shortening, 1 cup sugar, 3 large eggs, 1/2 cup water cold, and more.

Yes, Dark Molasses Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Molasses Gingerbread Cookies

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