Grandma'S Old Fashioned Gingerbread
A nostalgic gingerbread treat with warm spices and a crisp exterior, perfect for holiday gatherings or cozy winter afternoons with a glass of milk.
Ingredients
Instructions
- Mix the brown sugar and shortening well.
- Add ground ginger, cinnamon oil, eggs, and cooking oil; mix until all lumps are gone.
- Slowly add milk while mixing.
- Gradually add the self-rising flour, mixing with hands or dough hooks.
- Lightly knead the dough in a large floured bowl.
- Pat the dough into cakes 3 to 4 inches long, or roll thin and cut into gingerbread men.
- Bake on a greased cookie sheet at 450°F for about 8 minutes until lightly browned.
- Beat egg whites with sugar and brush over the tops and bottoms of the baked gingerbread.
- Allow to cool slightly before serving hot with a cold glass of milk.
Tips & Substitutions
For a spicier gingerbread, increase the ground ginger or add a pinch of cloves. If you don’t have cinnamon oil, you can substitute with ground cinnamon, but adjust the quantity to your taste. Ensure the shortening is at room temperature for easier mixing, and consider using a stand mixer with dough hooks for a smoother texture.
Serving Suggestions
Serve the gingerbread warm with a dusting of powdered sugar or a drizzle of honey. It pairs beautifully with a cold glass of milk and can be enjoyed alongside Aunt Sue's Cheese Wafers for a delightful snack platter. For a festive touch, serve with whipped cream or vanilla ice cream.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 5 days. If you need to keep it longer, freeze the pieces individually wrapped in plastic wrap, then place them in a freezer bag. To reheat, pop them in a preheated oven at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Old Fashioned Gingerbread contains roughly 669 calories, with 19g protein, 111g carbohydrates, and 17g fat. It is an excellent source of iron (53% of the Daily Value), protein (37% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour. This will help your gingerbread rise properly and achieve that light, fluffy texture.
Can I make this recipe vegan?
Absolutely! Substitute the eggs with applesauce or flaxseed meal mixed with water. Replace the shortening with coconut oil or a vegan butter alternative, and use plant-based milk to keep the recipe vegan-friendly.
What can I do with leftover gingerbread?
Leftover gingerbread can be crumbled over yogurt or ice cream for a delicious dessert. You can also use it to make a gingerbread trifle by layering it with whipped cream and fruits, or simply enjoy it as a snack with tea or coffee.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).