Crunchy Gingerbread Cookies

"These make a hard, crunchy cooky that's good for dipping in coffee or tea. My mom would make a "sandwich" with a piece of Schwartzbrot, butter and a gingerbread cookie. PS If you roll them 1/4 inch and bake for the lesser amount of time, they will be a softer cookie. "
 
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photo by Linky photo by Linky
photo by Linky
Ready In:
42mins
Ingredients:
12
Yields:
4-5 dozen
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ingredients

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directions

  • Preheat oven to 350 degrees F. (after chilling dough).
  • Cream shortening, sugar and molasses.
  • Add egg and beat.
  • Sift flour with other dry ingredients.
  • Gradually add these into wet ingredients.
  • Chill dough for 1 1/2 hours (or more).
  • Cut into shapes, place on ungreased cookie sheets.
  • Bake for 10-12 minutes or until lightly browned.

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Reviews

  1. Great cookies -- love the ginger bread taste. We made about 2 dozen cookies using pig and cat cookie cutters. I did roll them thicker (about 1/4 inch) to have a softer cookie. Thanks for sharing!
     
  2. I made these as drop cookies. Very yummy!
     
  3. Delicious gingerbread cookies - perfect combination of spices. I couldn't wait to dunk one of them into my afternoon coffee. I tried to find my gingerbread man cookie cutter to no avail, so I cut them out as stars. The recipe didn't specify a temperature so I cooked them at 350 degrees and for a little less time as my oven cooks a little hotter than normal. Made for the Football Pool tag game - Congrats on your win!
     
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