Ursula Faith’s Ginger Cookies
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
100 cookies
ingredients
- 1419.54 ml flour
- 14.79 ml baking soda
- 14.79 ml ginger
- 4.92 ml clove
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 4.92 ml salt
- 236.59 ml butter or 236.59 ml shortening, melted and cooled
- 236.59 ml molasses
- 236.59 ml packed brown sugar
- 118.29 ml water
- 1 large egg
- 4.92 ml vanilla
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.