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    You are in: Home / Recipes / Gingerbread Cookies (Large Batch) Recipe
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    Gingerbread Cookies (Large Batch)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 10 mins

    24 hrs

    10 mins

    Chef burnt toast's Note:

    I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada.

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    Ingredients:

    Serves: 96

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Combine the flour, spices and salt.
    2. 2
      in a large bowl, cream the shortening and brown sugar.
    3. 3
      Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
    4. 4
      Gradually blend in the dry ingredients.
    5. 5
      Cover and chill for 24 hours.
    6. 6
      Preheat oven to 350oF. Lightly grease cookie sheets.
    7. 7
      On a floured surface roll out the dough to a thickness of 1/4 inch.
    8. 8
      Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
    9. 9
      Bake 10 to 12 minutes until dry looking and firm to the touch.
    10. 10
      Transfer to wire racks to cool.
    11. 11
      Decorate with frosting if desired.
    12. 12
      Number of cookies depends on size of cutters -- this makes a lot.
    13. 13
      Prep time includes chiling time.

    Ratings & Reviews:

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    Nutritional Facts for Gingerbread Cookies (Large Batch)

    Serving Size: 1 (19 g)

    Servings Per Recipe: 96

    Amount Per Serving
    % Daily Value
    Calories 73.7
     
    Calories from Fat 20
    27%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 77.7 mg
    3%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 5.1 g
    20%
    Protein 0.8 g
    1%

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