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Ingredients
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| ground ginger: 1 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground cloves: 1/2 tsp |
| molasses: 1/2 cup |
| eggs: 1 |
| distilled vinegar: 1 Tbl |
| all-purpose flour (unsifted): 2 1/2 cups |
Gingerbread Cookies
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
5 min -
Servings
42 serving(s)
Tags
- In a mixing bown, beat shortening with an electric mixer, on medium to high speed.
- Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl.
- Beat in molasses, egg and vinegar till combined.
- Beat in as much flour as you can with the mixer. Stir in remaining flour.
- Divide dough in half. Cover and chill for 3 hours or till easy to handle.
- 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.
- 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.