Gingerbread Cookies (Large Batch) Recipe

Name: Gingerbread Cookies (Large Batch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 teaspoons salt; 1 cup vegetable shortening; 1 cup light brown sugar (packed); 2 teaspoons baking soda; 1/2 cup warm water; 1 1/2 cups molasses (fancy)

Servings: persons

1
Combine the flour, spices and salt.
2
in a large bowl, cream the shortening and brown sugar.
3
Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
4
Gradually blend in the dry ingredients.
5
Cover and chill for 24 hours.
6
Preheat oven to 350oF. Lightly grease cookie sheets.
7
On a floured surface roll out the dough to a thickness of 1/4 inch.
8
Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
9
Bake 10 to 12 minutes until dry looking and firm to the touch.
10
Transfer to wire racks to cool.
11
Decorate with frosting if desired.
12
Number of cookies depends on size of cutters -- this makes a lot.

923

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 1/2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and more.

Yes, Gingerbread Cookies (Large Batch) 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.

That's it — enjoy your meal!

Gingerbread Cookies (Large Batch)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions