Gingerbread Cookies – a delicious recipe with shortening, sugar, baking powder, ground ginger, baking soda, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bown, beat shortening with an electric mixer, on medium to high speed.
2
Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl.
3
Beat in molasses, egg and vinegar till combined.
4
Beat in as much flour as you can with the mixer. Stir in remaining flour.
5
Divide dough in half. Cover and chill for 3 hours or till easy to handle.
6
Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the doug at a t time to 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut into desired shapes. Place 1 inch apart on a prepared cookie sheet.
7
Bake in a 375 F oven for 5-6, minutes or till edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with icing and candy.
410
kcal
Calories
3
g
Fat
84
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 shortening, 1/2 cup sugar, 1 teaspoon baking powder, 1 teaspoon ground ginger, 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.
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