Gingerbread Cookies Recipe

Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 c. sifted flour; 1 Tbsp. baking soda; 2 tsp. baking powder; 1 tsp. salt; 1 tsp. cinnamon; 3/4 tsp. ginger; 1 c. shortening; 1 c. sugar; 1 egg, beaten; 1/2 tsp. vanilla; 1 c. dark molasses; 1/2 c. strong coffee

Servings: persons

5 1/2 c. sifted flour
1 Tbsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. ginger
1 c. shortening
1 c. sugar
1 egg, beaten
1/2 tsp. vanilla
1 c. dark molasses
1/2 c. strong coffee

1
Sift together flour, soda, baking powder, salt, ginger, and cinnamon.
2
Cream shortening; add sugar gradually.
3
Beat until light.
4
Add egg and vanilla.
5
Add molasses and coffee, then sifted dry ingredients; mix well.
6
Chill.
7
Roll out on lightly floured board to thickness desired.
8
Cut with cookie cutter.
9
Place about 1 inch apart on greased baking sheet.
10
(Pam or vegetable spray works well.)
11
Bake in hot oven at 400u00b0 for 8 to 10 minutes. Thinner cookies may not take as long to bake.

1477

kcal

Calories

Fat

314

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 12 ingredients. The key ingredients include: 5 1/2 c. sifted flour, 1 Tbsp. baking soda, 2 tsp. baking powder, 1 tsp. salt, and more.

Yes, 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.

Gingerbread Cookies

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