Recipe by A Messy Cook
From ye olde recipe box…I’m not sure from where my mom originally got this recipe, but it has been there as long as I can remember. Packed full of spicy, molasses-y sweetness. I have not made these myself so I can’t vouch for them from first-hand experience, but they do look quite good. I am really not sure about the serving size or prep time either, so I just gave it a wild guess!
Top Review by absolutsherry
I've done this recipe for over 20 years. I got it out of some magazine long lost. Thankfully I copied it down many years ago. This cookie has become my signature cookie. I started baking them for christmas gifts. I pick out 6 or so cookie cutters and decorate them with a royal icing. I've always used solid shortening never butter. I bake these ginger cookies for every holiday but friends and family look forward to my Christmas gifts.
- 6 cups flour
- 1 tablespoon baking soda
- 1 tablespoon ginger
- 1 teaspoon clove
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup butter or 1 cup shortening, melted and cooled
- 1 cup molasses
- 1 cup packed brown sugar
- 1⁄2 cup water
- 1 large egg
- 1 teaspoon vanilla
Directions See How It's Made
- Stir together dry ingredients.
- Beat together remaining ingredients until well blended.
- Gradually beat dry ingredients into wet ingredients, until completely combined.
- Divide in quarters, wrap in plastic, and refrigerate at least 3 hours.
- Roll out dough on floured surface and cut into shapes.
- Bake at 350 on ungreased baking sheets for 10-12 minutes.