Gingerbread Cookie Recipes

Gingerbread Cookies

• 1 cup shortening
• 1 cup sugar
• 1 egg
• 3/4 cup molasses
• 2 tablespoons vinegar
• 5 cups flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2-3 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon cloves

Cream together the shortening and sugar. Beat in egg, molasses and vinegar. Sift together flour, baking soda, salt, ginger, cinnamon, and cloves. Blend with the shortening and egg. Chill in fridge for 3 hours. Roll dough 1/2 inch thick and cut with cookie cutter. Place on slightly greased cookie sheet and bake at 375 deg. F. for 5 minutes. Don't overcook.

Ginger Snaps

• 1 1/2 cups lard
• 2 eggs
• 4 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 2 cups white sugar
• 1/2 cup molasses
• 2 teaspoons baking soda
• teaspoons cloves

Cream lard and sugar. Add eggs and beat. Add molasses, flour, soda and spices. Mix. Roll into small balls and roll in sugar. Do not flatten. Bake at 350 deg. F. until brown.

Chocolate Gingerbread Cookie Recipe

• 2 cups light brown sugar
• 1 tablespoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup cocoa
• 1/2 cup boiling water
• 1/2 cup molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 cup unsalted butter
• 4 1/2 cups flour

In a large bowl add sugar, spices, baking soda, and cocoa. Add boiling water and stir until sugar is dissolved. Stir in butter until melted. Add molasses and gradually stir in flour. Knead dough when it becomes too stiff to stir. Divide dough into workable portions and roll out to 1/4 inch thickness. Cut out with cookie cutter and decorate as desired. Place on cookie sheet and bake for 10 to 15 minutes or until firm to touch. Let stand 5 to 10 minutes on cookie sheet and then place on wire rack to cool.

Holiday Ginger Cookies

• 1 cup packed brown sugar
• 3/4 cup vegetable shortening
• 1 egg
• 1/4 cup molasses
• 1 1/2 cup flour
• 1 cup quick or old fashioned oats
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• sugar for coating

Cream sugar and shortening. Stir in egg and molasses. In a separate bowl combine flour, oats, baking soda, ginger, cinnamon and salt. Add to creamed mixture and mix well. Chill for approx. 1 hour. Preheat oven to 350 deg. f. Roll dough into 1 inch balls and roll in sugar. Place on greased cookie sheet 2 inches apart. Bake 8 to 10 minutes or until lightly brown. Let stand 5 minutes on cookie sheet and then place on racks for cooling.
This gingerbread cookie recipes makes 4 dozen.

Gingersnaps

• 10 cups flour
• 1 pound butter
• 3 cups sugar
• 2 tablespoons cloves
• 2 tablespoons ginger
• 2 tablespoons cinnamon
• 1 tablespoon baking soda
• 2 tabelspoons dark corn syrup
• 1 1/2 cups water

Cream butter and sugar in large mixing bowl. In a small saucepan mix water cloves, ginger, cinnamon, baking soda, and corn syrup. Bring to a boil and pour over butter and sugar. Stir until sugar is dissovled. Add flour and mix well. Let sit, well covered, for 24 hours. Divide dough into workable portions and roll out to 1/4 inch thickness. Cut with cookie cutter and place on cookie sheet. Bake at 375 deg. F. for 6 minutes.

This gingerbread cookie recipe makes 10 dozen.

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