Dark Molasses Gingerbread Cookies
Holiday Gingerbread Cookies recipe
Yield
80 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
water
cold |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
molasses
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
water
cold |
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
molasses
|
|
| 1 | x |
all-purpose flour
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
salt
|
|
Directions
Cream shortening and sugar in mixing bowl, beat in eggs.
Mix water and baking soda in small bowl until dissolved.
Add baking soda mixture and sorghum to butter mixture.
Sift 5½ cups of the flour, the spices and salt together.
Blend into dough. Divide dough into 4 balls.
Wrap in plastic wrap. Flatten and refrigerate overnight.
Heat oven to 350℉ (180℃). Roll 1 portion of dough out at a time on lightly floured surface.
Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.
Do not overbake.
Decorate cookies if you wish.
