Rolled Ginger Cookies Recipe

Name: Rolled Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cup whole wheat flour; 1 1/2 teaspoons baking soda; 2 teaspoons ginger ground; 1 teaspoon cinnamon; 1 teaspoon cloves, ground; 1 cup vegetable shortening; 1 cup sugar; 1 large eggs; 1 cup molasses; 2 tablespoons vinegar

Servings: persons

5 cup whole wheat flour
1 1/2 teaspoons baking soda
2 teaspoons ginger ground
1 teaspoon cinnamon
1 teaspoon cloves, ground
1 cup vegetable shortening
1 cup sugar
1 large eggs
1 cup molasses
2 tablespoons vinegar

1
Grease a cookie sheet.
2
Stir together flour, soda, spices and 1/2 teaspoon salt.
3
Beat shortening for 30 seconds.
4
Add sugar; beat until fluffy.
5
Add egg, molasses and vinegar; beat well.
6
Add dry ingredients to beaten mixture, beating well.
7
cover; chill 3 hours or overnight.
8
Divide dough into thirds.
9
On a lightly floured surface, roll each 13 of dough to 18 inch thickness (keep remainder chilled).
10
Cut into desired shapes.
11
Place 1 inch apart on greased cookie sheet.
12
Bake in a 375F (190C) oven for 5 to 6 minutes.
13
ool 1 minute, remove to a wire rack.
14
Chill dough overnight for best results.

746

kcal

Calories

Fat

160

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 10 ingredients. The key ingredients include: 5 cup whole wheat flour, 1 1/2 teaspoons baking soda, 2 teaspoons ginger ground, 1 teaspoon cinnamon, and more.

Yes, Rolled Ginger 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.

Rolled Ginger Cookies

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