Grandma's Gingerbread Cookies

Grandma's Gingerbread Cookies

Crafting Time:
  • Varies
Skill Level:
  • Beginner
Project Courtesy of: Wilton Industries

Additional Information



  • 5-1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsps ground ginger
  • 2 tsps ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 cup solid vegetable shortening
  • 1 cup granulated sugar
  • 1-1/4 cups unsulphured molasses
  • 2 eggs, beaten
  • Basic baking supplies


  1. Preheat oven to 375° F.
  2. Thoroughly mix flour, baking soda, salt and spice together in a bowl.
  3. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs to saucepan; mix well.
  4. Add 4 cups dry ingredients; mix well.
  5. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
  6. On floured surface, roll out 1/8" to 1/4" thick for cut-out cookies or roll into 1" balls and press into shape.
  7. Bake on ungreased cookie sheet:
    6 to 10 minutes for small and medium-sized cookies
    10 to 15 minutes for large cookies.
  8. Remove cookie sheet from oven. Let cookies cool for 1 minute, then move to cooling rack.

Makes 40 medium-sized cookies

Note: Gingerbread dough can be wrapped in plastic and refrigerated for up to a week. Remove dough from refrigerator 3 hours prior to rolling.