Rating: 4.5 stars 4.4
131 Ratings
  • 5 star values: 94
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 10

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

Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
72
Yield:
6 dozen
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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.

Nutrition Facts

83 calories; protein 1.3g; carbohydrates 14.2g; fat 2.4g; cholesterol 7.2mg; sodium 37.5mg. Full Nutrition
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