Great-Grandma's Gingerbread Cookies

Course : Cookies
Serves: 36 Cookies
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1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1/2 cup cold water
2 teaspoons baking soda
1 cup sorghum or molasses
6 Cup all-purpose flour -- (5-6 cups)
1 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1 tablespoon ginger
1/2 tablespoon salt

Preparation / Directions:

Preparation time: 30 minutes Chilling time: Overnight Baking time: 10 minutes 1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a time. Mix water and baking soda in small bowl until dissolved. Add baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of the flour, the spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight. 2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface. Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes. Do not overbake. 3. When cool, decorate with buttercream frosting and/or candies as desired. Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.


Nutritional Information:

54 Calories (kcal); 3g Total Fat; (53% calories from fat); trace Protein; 6g Carbohydrate; 16mg Cholesterol; 164mg Sodium

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