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My review
Gingerbread Cookies II
Kim
"This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it."
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Ingredients
4 h servings 90 calsOriginal recipe yields 72 servings (6 dozen)
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Directions
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Prep
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- Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
- In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
- 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.
Nutrition Facts
Per Serving: 90 calories; 3 g fat; 14.5 g carbohydrates; 1.2 g protein; 3 mg cholesterol; 24 mg sodium. Full nutrition
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Reviews
Read all reviews 255305 Ratings
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Most helpful positive review
11/21/2003
This was a yummy recipe!! Some small changes though, little more than 3/4 molasses, not 1 cup, 1 Tbsp cinnamon (says 1 tsp) and 1 tsp of all spice. Those spices really kicked up the flavor. A...
Most helpful critical review
12/10/2005
Recipe was easy to follow, dough looked great but compared to the genuine swedish recipe this was not good. I can not believe anyone ever got a compliment on these cookies. Usually the dough is ...
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11/21/2003
This was a yummy recipe!! Some small changes though, little more than 3/4 molasses, not 1 cup, 1 Tbsp cinnamon (says 1 tsp) and 1 tsp of all spice. Those spices really kicked up the flavor. A...
12/5/2002
I was apprehensive, with the variety of reviews, but this recipe turned out great. I've made gingerbread cookies in the past; either the dough was too tough to work with, or they did taste like...
11/15/2003
I doubled the cinnamon, left the ginger the same (a whole *tablespoon* is plenty), and cut the molasses to 34 cup. They came out tasting great :) I also dumped the cloves because I don't like ...
12/10/2005
Recipe was easy to follow, dough looked great but compared to the genuine swedish recipe this was not good. I can not believe anyone ever got a compliment on these cookies. Usually the dough is ...
12/22/2004
Excellent soft gingerbread cookies. I have received many compliments!! I must have been using potent powdered ginger: unlike other reviewers, I found my cookies to have a hot ginger taste. As su...
12/28/2004
I hate giving a bad review to a favorite recipe of another, but these tasted awful and I was extremely dissapointed. The shortening taste is more pronounced than it should be and the taste of m...
11/27/2001
Delectable. Use only 3/4 cup molasses, it's enough. You want these sweet and spicy, not too molasses-rich.
11/8/2005
Reading some of the other reviews, I almost decided not to try these. But I'm sooooo glad that I did. I didn't change anything and they were great. I baked them only until they were slightly ...
11/1/2002
Fantastic! My kids as well as the adults in the family loved this cookie. If they come out too dry, try cooking them for a minute or so less. The dough was easy to make, at the end it got a l...