Wednesday, December 14, 2011

Grandma's Gingerbread Cookie Recipe

Grandma’s Gingerbread Cookie Recipe


5 to 5½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup shortening
1 cup sugar
1¼ cups unsulphured molasses
2 eggs beaten 


1.      Preheat oven to 375°F. 
2.      Thoroughly mix flour, soda, salt and spices. 
3.      Melt shortening in large saucepan.  Cool slightly.
4.      Add sugar, molasses and eggs; mix well. 
5.      Add four cups dry ingredients and mix well. 
6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.
7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.
8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  One recipe of this gingerbread dough will yield 40 average-size cookies.

Note:  If you’re not going to use your gingerbread dough right away, wrap it in plastic and refrigerate.  Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94.  

PDF version of Grandma’s Gingerbread Cookie Recipe

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Thank You!

Shirley-Ann Pearman

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