GINGERBREAD COOKIES (LARGE BATCH)
I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada.
Provided by Chef burnt toast
Categories Dessert
Time P1DT10m
Yield 96 cookies, 96 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, spices and salt.
- in a large bowl, cream the shortening and brown sugar.
- Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
- Gradually blend in the dry ingredients.
- Cover and chill for 24 hours.
- Preheat oven to 350oF. Lightly grease cookie sheets.
- On a floured surface roll out the dough to a thickness of 1/4 inch.
- Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
- Bake 10 to 12 minutes until dry looking and firm to the touch.
- Transfer to wire racks to cool.
- Decorate with frosting if desired.
- Number of cookies depends on size of cutters -- this makes a lot.
- Prep time includes chiling time.
Nutrition Facts : Calories 73.7, Fat 2.2, SaturatedFat 0.6, Sodium 77.7, Carbohydrate 12.7, Fiber 0.2, Sugar 5.2, Protein 0.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aliahmd
[email protected]Overall, I thought these gingerbread cookies were pretty good. They're easy to make and they taste great. I would definitely recommend them to others.
Humza Khan
[email protected]These cookies are a bit too sweet for my taste. I think I'll use less sugar next time.
Harun Moha
[email protected]I'm not a huge fan of gingerbread, but I really enjoyed these cookies. They're not too spicy and they have a great texture.
YOUSOF Jafari
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Eric Attoh
[email protected]I love the smell of gingerbread cookies baking in the oven. It's so Christmassy!
Jacob Shontz
[email protected]These cookies are perfect for Christmas! They're festive and delicious. I always make a batch every year.
Wanyonyi Ali
[email protected]I made these cookies for a bake sale. They sold out in no time! Everyone loved them.
okoye maryqueen
[email protected]I decorated my cookies with royal icing. They turned out so pretty! I can't wait to give them to my friends and family.
Sandra Ginya
[email protected]These cookies are so easy to make! I love that I can just mix everything together in one bowl. And they bake up perfectly every time.
Xasan Axmed
[email protected]The cookies were a little dry. I think I overbaked them. Next time I'll bake them for a few minutes less.
Madisyn Parr
[email protected]I had some trouble rolling out the dough. It was a bit too sticky. I ended up adding a little more flour, which helped.
Asif Faislabadi
[email protected]These cookies were a bit too spicy for my taste, but my husband loved them. He said they were the best gingerbread cookies he's ever had. I think next time I'll use a little less ginger and molasses.
mr. Boss
[email protected]I was a bit skeptical about making gingerbread cookies, but I'm so glad I tried this recipe. The cookies turned out perfectly! They're soft and chewy, with just the right amount of spice. I'll definitely be making these again.
Md Saiduy
[email protected]These cookies were delicious! I made them for a Christmas cookie exchange and they were a huge hit. They're the perfect balance of sweet and spicy, and they have a wonderful chewy texture. I highly recommend this recipe!
Gameplus G
[email protected]I've tried many gingerbread cookie recipes over the years, but this one is by far the best. The cookies are soft and flavorful, with a beautiful golden brown color. They're also incredibly easy to make, which is a huge bonus.
BD ASHIK CHY
[email protected]These gingerbread cookies were a hit at my holiday party! They were perfectly spiced and had a lovely chewy texture. I'll definitely be making them again next year.