1 hr 15 mins
Jamie Lynne's Note:
Everyone loves these gingerbread cookies that my grandmother makes, and now I also bake for our christmas cookie trays. They have a nice taste to them and don't get too hard like other recipes (that is, if you roll them out thick enough!)
My Private Note
Units: US | Metric
- 1MIX shortening, brown sugar, and molasses thoroughly.
- 2STIR in water.
- 3MEASURE flour by dip-level method.
- 4BLEND all dry ingredients.
- 5STIR in and chill.
- 6ROLL 1/2 inch thick
- 7Cut with 2-1/2 inch round cutter.
- 8Place far apart on a lightly greased baking sheet.
- 9Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
- 10Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
- 11I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.
Browse Our Top Rolled Cookies Recipes
You Might Also Like...View All Rolled Cookies Recipes
Nutritional Facts for Grandmom's Gingies (gingerbread Cookies)
Serving Size: 1 (28 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 89.0
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 87.0 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 0.3 g
- Sugars 3.5 g
- Protein 1.3 g