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Ingredients
| multipurpose shortening: 1/3 cup |
| light brown sugar (packed): 1 cup |
| molasses: 1 1/2 cups |
| water: 2/3 cup (cold) |
| all-purpose flour (unsifted): 6 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| allspice: 1 tsp |
| ginger (minced): 1 tsp |
| whole cloves: 1 tsp |
| ground cinnamon: 1 tsp |
Grandmom's Gingies (gingerbread Cookies)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
60 serving(s)
Tags
- MIX shortening, brown sugar, and molasses thoroughly.
- STIR in water.
- MEASURE flour by dip-level method.
- BLEND all dry ingredients.
- STIR in and chill.
- ROLL 1/2 inch thick
- Cut with 2-1/2 inch round cutter.
- Place far apart on a lightly greased baking sheet.
- Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
- Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
- I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.