Go Back
Gingerbread Cookies
  • ½ cup Shortening or butter , softened
  • ½ cup White sugar
  • 1 Egg
  • ½ cup Blackstrap molasses
  • 1 tsp Vanilla extract
  • ¼ cup Grated fresh ginger
  • 3 cups All-purpose flour
  • 1 tsp Cinnamon
  • ¾ tsp Baking soda
  • ¼ tsp Ground cloves
  1. Sift together the flour, baking soda, cloves, and cinnamon; set aside.
  2. In a medium bowl, mix together the shortening, sugar, egg, molasses, vanilla and fresh ginger until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Wrap in plastic wrap, and refrigerate for at least 3 hours.
  3. Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to a 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.