These are our traditional Christmas cookies. The shortening keeps the cookies soft; all butter will result in a harder cookie.

Anisa

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined.

  • Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.

  • Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.

Nutrition Facts

151 calories; protein 1.4g 3% DV; carbohydrates 21.8g 7% DV; fat 6.7g 10% DV; cholesterol 12.8mg 4% DV; sodium 129.2mg 5% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2015
Followed this recipe to the letter and wouldn't change a thing. Don't be afraid of that little bit of cayenne it really won't smack you in the face. It gives you a hint of spiciness without overwhelming and it's an important ingredient to what makes this cookie special. I rolled the cookie dough balls in Turbinado sugar and the cookies' texture was just about perfect. The only thing that I did differently was to bake for 11 minutes instead of 9. Thanks Anisa for sharing your unique and delicious cookie recipe. Read More
(8)

Most helpful critical review

Rating: 3 stars
02/18/2015
The taste was good but there is too much shortening in this recipe Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2015
Followed this recipe to the letter and wouldn't change a thing. Don't be afraid of that little bit of cayenne it really won't smack you in the face. It gives you a hint of spiciness without overwhelming and it's an important ingredient to what makes this cookie special. I rolled the cookie dough balls in Turbinado sugar and the cookies' texture was just about perfect. The only thing that I did differently was to bake for 11 minutes instead of 9. Thanks Anisa for sharing your unique and delicious cookie recipe. Read More
(8)
Rating: 5 stars
02/25/2015
Omg these were delicious!! I did drizzle melted rolos on the tops and I didn't have cayenne. I thought I did but didn't realize until it was too late. I will make these again and again. A dozen was gone in minutes. Three kids adored them. Read More
(4)
Rating: 5 stars
02/04/2015
I rolled these little babies in raw sugar before baking them for 9 minutes. They are soft in the center and crisp on the outside because of the sugar - just right! The cayenne is such a nice addition to these delicious gingerbread cookies! Try them! Read More
(2)
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Rating: 5 stars
02/13/2015
Quick 1 Bowl cookie with great flavor. We made a 1/2 recipe and baked it in a counter top oven. I did switch up the shortening and the butter since I only had regular shortening and had to add a 1/4 more flour because dough was way too soft. Next time I may do all butter and chill the dough for 30 minutes. 9 minute baking time was exactly perfect in my oven. Read More
(2)
Rating: 3 stars
02/17/2015
The taste was good but there is too much shortening in this recipe Read More
(1)
Rating: 5 stars
02/22/2015
These are wonderful cookies - if you want to keep them at all soft / chewy definitely don't overbake though! I cut the cayenne pepper in half but otherwise followed the recipe as written. I made the cookies just a little smaller then called for as well so ended up with a few more then the recipe said it would make (which is unusual usually I make my cookies large and end up with way less then the recipe said it would make)! They are delicious - great mix of spices in this one - they are warm soft crunchy chewy spicy and delicious with a big glass of milk to wash them down! Read More
(1)
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Rating: 4 stars
03/26/2019
I made some changes - made it vegan and a little bit more crumbly. Read More
Rating: 5 stars
11/24/2016
I used a melon scooper to make perfect uniform cookies. They were absolutely delicious. Read More
Rating: 5 stars
07/22/2018
This is an excellent recipe. I followed it except that in addition to the ground ginger I added two tablespoons of finely chopped fresh ginger. I used a two tablespoon scoop and baked for 14 minutes. Came out crusty on the edges and soft in the middle which I think is the best. Part of the reason for the extra cooking time is that I use full size insulated cookie sheets that seem to add about three minutes to cooking times found here. Read More