Recipe by Divinemom5
This is an old recipe from the Scovil Bakery in Nauvoo,Il.These were baked in a 'bustle oven'and they still bake bread and cookies in that oven to serve to tours groups to show them what it was like during pioneer times.
Top Review by Chrishanna
This is a great recipe, makes a soft cookie, and bakes well no matter how thickly we rolled it, which is great for cooking with kids. I even made a dough "rope" and shaped it into a gingerbread pretzel, and that worked well too. I made half a batch, used molasses and used whole wheat flour for half the flour needed and it tasted great. I also only chilled it for two hours since my kids couldn't wait any longer. They loved making and decorating these cookies. Thanks for sharing!
Update: After making this several times, I wanted to note to be sure to use the smaller amount of flour, otherwise the consistency is more like a cake and less like a cookie. Still my go-to gingerbread recipe.
- 1 cup sugar
- 1 cup sorghum or 1 cup molasses
- 3⁄4 cup oil or 3⁄4 cup lard
- 1⁄2 cup hot water
- 2 eggs
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 6 -7 cups white flour
Directions See How It's Made
- Combine first four ingredients in large bowl.
- Add eggs.
- Mix dry ingredients together and add to wet.
- Mix well.
- Cover and refrigerate overnight.
- Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
- Bake at 350 degrees for 10 minutes.
- These cookies freeze well and are softer and more flavorful after freezing.