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“A nice crisp cookie with a snap!”
72 crisps

Ingredients Nutrition


  1. Melt shortening in small saucepan over low heat.
  2. Remove from heat; stir in brown sugar, molasses and corn syrup.
  3. Set aside; cool.
  4. Place 1 1/2 cups flour, ginger, baking soda, cinnamon and cloves in large bowl; stir to combine.
  5. Beat in shortening mixture.
  6. Gradually beat in remaining 1/4 cup flour to form stiff dough.
  7. Knead dough on lightly floured surface, adding more flour if too sticky.
  8. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
  9. Preheat oven to 350 degrees.
  10. Grease cookie sheets; set aside.
  11. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/16-inch thickness.
  12. Cut dough with floured 2 3/8-inch cookie cutter.
  13. (If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies.
  14. Place cutouts 1/2-inch apart on prepared cookie sheets.
  15. Bake 8 minutes or until firm and lightly browned.
  16. Remove cookies to wire racks; cool completely.
  17. Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar.
  18. Carefully remove cardboard.

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