Perfect Gingerbread Cookies – a delicious recipe with Shortening, Sugar, u00bc, Egg, Flour, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine shortening, sugar, molasses, and egg and mix until smooth and fluffy. In a separate bowl combine remaining ingredients. Add to the molasses mixture and beat until smooth. Cover bowl and chill in the refrigerator for 1 hour.
2
Roll into balls and flatten slightly on a lightly greased cookie sheet. Dust lightly with sugar, if desired.
3
OR
4
Roll dough out on a lightly floured surface to 1/4- 1/3 inch thickness and have fun with lightly floured cookie cutters.
5
Bake at 350 degrees for 6- 8 minutes. Keep a close eye on them, you don't want them to over bake!
6
ETA: If you want to use cookie-cutters on this dough chill it for at least one hour before rolling it out on a floured surface. This should make it easier to work with. I completely forgot to put this in my original directions because, well, I'm lazy and usually just plop globs of dough on the cookie sheet
471
kcal
Calories
3
g
Fat
101
g
Carbs
10
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 9 ingredients. The key ingredients include: 3/4 cups Shortening, 1 cup Sugar, 1/4 cups Molasses, 1 whole Egg, and more.
Yes, Perfect 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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