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Ginger Cookies

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“A recipe my mom always made for us. I think she is the reason I love all those nutty spices like ginger, nutmeg, cinnamon, cloves - the list goes on and on. These are great with a nice cup of tea for dipping! The dough needs to chill 2 hours before rolling out for cutting - so allow this extra time. The amount of cookies will vary depending on the size and shape of the cookie cutters you use. For a standard 2" round cutter, you will get approximately 40 cookies from this recipe.”
READY IN:
2hrs 45mins
SERVES:
20
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large bowl, mix together the shortening, brown sugar and molasses.
  3. Stir in the 1/2 c cold water.
  4. In a medium bowl, sift together flour, salt, and spices (NOT the baking soda).
  5. Mix the flour mixture into the wet ingredients.
  6. In a small bowl, stir the baking soda into the 3 tbls of cold water; then stir into the other dough mixture.
  7. Chill dough for a minimum of 2 hours.
  8. Roll out dough to a 1/2" thickness.
  9. Cut with cookie cutters of your desired shape/design.
  10. Place 2 inches apart onto a greased cookie sheet.
  11. Bake for 14-16 minutes.

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