A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's

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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.

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  • Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.

  • Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.

Partner Tip

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

Nutrition Facts

83 calories; 2.4 g total fat; 7 mg cholesterol; 37 mg sodium. 14.2 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2006
Now... I've never been a big fan of Gingerbread as a general rule. I tolerated it! As taste goes JUST because I'm me I'd give these a "4"... but to be fair as Gingerbread goes these are the best I've ever tasted and thus deserve a "5". Instead of Lard I used Canola Oil. Did the trick! And I chose Fancy Molasses as my other choice was Black Strap. Fancy is less bitter thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread... may be why I like them (I usually find Gingerbread has to much spice for my liking). My daughter is mad for them. Trying to steal them before they;re even deocated. As far as shape goes... they cut well they cook well firm outside soft inside... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes!;) I forgot baking soda... but they taste excellent anyway! And didn't rise much which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out! Going to make a great Christmas cookie! Thank you so much! Read More
(128)

Most helpful critical review

Rating: 1 stars
06/06/2011
this is receiving one star only for the texture of the cookie. They tasted like cardboard! I even added extra spices (nutmeg and cloves) and extra ginger and cinnamon. The dough was easy to work with and they smelled amazing as i was rolling them out and cooking them but they had no taste. Sorry! Read More
(4)
129 Ratings
  • 5 star values: 92
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 10
Rating: 5 stars
12/14/2006
Now... I've never been a big fan of Gingerbread as a general rule. I tolerated it! As taste goes JUST because I'm me I'd give these a "4"... but to be fair as Gingerbread goes these are the best I've ever tasted and thus deserve a "5". Instead of Lard I used Canola Oil. Did the trick! And I chose Fancy Molasses as my other choice was Black Strap. Fancy is less bitter thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread... may be why I like them (I usually find Gingerbread has to much spice for my liking). My daughter is mad for them. Trying to steal them before they;re even deocated. As far as shape goes... they cut well they cook well firm outside soft inside... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes!;) I forgot baking soda... but they taste excellent anyway! And didn't rise much which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out! Going to make a great Christmas cookie! Thank you so much! Read More
(128)
Rating: 5 stars
12/14/2006
Now... I've never been a big fan of Gingerbread as a general rule. I tolerated it! As taste goes JUST because I'm me I'd give these a "4"... but to be fair as Gingerbread goes these are the best I've ever tasted and thus deserve a "5". Instead of Lard I used Canola Oil. Did the trick! And I chose Fancy Molasses as my other choice was Black Strap. Fancy is less bitter thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread... may be why I like them (I usually find Gingerbread has to much spice for my liking). My daughter is mad for them. Trying to steal them before they;re even deocated. As far as shape goes... they cut well they cook well firm outside soft inside... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes!;) I forgot baking soda... but they taste excellent anyway! And didn't rise much which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out! Going to make a great Christmas cookie! Thank you so much! Read More
(128)
Rating: 5 stars
11/10/2005
I've put off trying this recipe. Not sure why but that was a big mistake. This is the best gingerbread recipe I have tried to date. It's light in color it puffs up nicely and it stays soft even after it cools. Great recipe!!! Thanks Michael. Read More
(68)
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Rating: 5 stars
12/18/2006
I love these cookies! They stay soft forever. The dough is easy to work with and has a beautiful color. Great christmas recipe! Read More
(45)
Rating: 5 stars
12/20/2006
Wonderful! Super easy recipe. The dough has great texture and is fun to work with. I substituted shortening for the lard. I made the recipe in the morning while making breakfast for the kids and stuck it in the fridge until later that day. My kids LOVE these cookies because they aren't TOO spicy. Read More
(30)
Rating: 5 stars
11/13/2008
This is the only gingerbread cookie recipe I will ever need again! If you want a nice soft not-too-spicy gingerbread cookie this is the one to try. Don't over-bake though. Like the directions say take them out when the centers look dry. I lined my cookie sheets with parchment paper and let them cool on the cookie sheets about 5 minutes. This will help to avoid "headless gingerbread men" as they are very easy to handle when cool. Thanks for an awesome recipe! Read More
(27)
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Rating: 5 stars
12/13/2007
very nice gingerbread cookie. I made the dough two days before we rolled them out and it kept nicely in the fridge. The cookies are soft yet firm and have nice ginger flavor. Perfect for decorating thank you. Read More
(25)
Rating: 5 stars
02/12/2004
THis recipe was wonderful it took a long itme to make but it turned out the cutest little gingerbread men that I've ever seen! Read More
(22)
Rating: 4 stars
11/21/2004
this was great! downside: took very long time to make! Read More
(17)
Rating: 5 stars
12/19/2007
These cookies were the BEST gingerbread cookies I have ever tasted!!! Soft chewy delightful sweet! We will be making these again for Christmas Eve!:D Thanks! Read More
(16)
Rating: 1 stars
06/06/2011
this is receiving one star only for the texture of the cookie. They tasted like cardboard! I even added extra spices (nutmeg and cloves) and extra ginger and cinnamon. The dough was easy to work with and they smelled amazing as i was rolling them out and cooking them but they had no taste. Sorry! Read More
(4)