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Moravian Ginger Cookies I

Rated as 4.26 out of 5 Stars

"Crispy and very thin."
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Ingredients

servings 45
Original recipe yields 30 servings (5 dozen)

Directions

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  1. In a medium bowl, cream together the shortening, brown sugar and molasses until smooth. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice; blend into the creamed mixture. Work dough with hands until well blended. Cover and chill for about 4 hours. Dough must be thoroughly chilled to hold together.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll out dough paper thin a little at a time. Cut into desired shapes using cookie cutters. Place on greased baking sheets.
  3. Bake 5 to 6 minutes in the preheated oven, or until lightly browned.

Footnotes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 45 calories; 1.4 7.7 0.5 0 51 Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them.

Most helpful critical review

The dough was extremely crumbly - I couldn't get it to roll at all.

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Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them.

You have to chill these or they will not hold together. 4 hours minimum! 5 hours is better. Stir them up in the morning, and bake them right after dinner! Spicy, crispy, great with coffee, or ho...

I can see why other people had issues with the dough being crumbly. I increased the fat content to 1/4 cup (4 tbsp) and used butter instead of shortening. As an experienced pastry chef, I assure...

The dough was extremely crumbly - I couldn't get it to roll at all.

I baked up a batch of these and when I first tried them...I felt the molasses flavor was somewhat overpowering. However, after being stored in an air tight container for a couple days, the spice...

All ingredients except the flour can be mixed and left in the refrigerator for 2-3 days to let the spices meld. Then add the flour. If they are to crumbly heat the dough to room temp. before rol...

Bill liked these

These cookies taste very spicy and not sweet, and are best after a couple of days. They also look beautiful. I did roll my cutouts a little thicker so I only got 21 cookies. "Paper thin" was too...

This works really well and tastes just like the ones our Nanem used to make. I did substitute butter for the oil/lard. I didn't chill the dough first. I rolled it out super thin between two piec...