Growing up my Mom always made gingerbread cookies. We would sit and decorate them and then enjoy eating them too! I have carried on the tradition with my girls but I have been making these cookies long before I had children.
I made them for the UT Longhorn Marching Band’s caroling party; I’ve made them for an entire floor of residents in one of the UPenn towers; and they have traveled with me to numerous parties….these cookies get around!
I love this recipe and I have decided to share it with you. I think it came from one of my Mom’s Southern Living cookbooks. I put the doubled recipe amounts in ( ) after the ingredient so you don’t have to think as much 🙂
Cream together in a big bowl:
- 1 cup shortening (2c)
- 1 c sugar (2c)
- 1 egg (2)
- 1 c molasses (2)
- 2 T vinegar (4)
In a separate bowl, shift together:
- 5 cups flour (10)
- 1 1/2 teaspoons of soda (3)
- 1/2 teaspoon of salt (1)
- 2-3 teaspoons of ginger (4-6)
- 1 teaspoon of cinnamon (2)
- 1 teaspoon of ground cloves (2)
Stir the dry ingredients into the molasses mixture and chill at least 3 hours. (I wrap my dough in saran wrap and then place the wrapped dough in ziploc bags and place in the refrigerator. I have made the dough as far as 3 days in advance)
Making the cookies:
On a lightly floured surface roll the dough to about 1/8 inch thickness and cut them out.
Place onto a greased cookie sheet and bake 5-6 minutes at 375.
Allow the cookies to cool for one minute before taking off the cookie sheet.
Decorate as desired after they completely cool.
Things I have discovered over the years:
- 1 batch yields about 50 small gingerbread boys/girls.
- There is 1 1/2 cups of molasses in a Grandma’s Molasses jar.
- Keep your dough cool—I don’t take it all out at once. Cooler dough cuts better.