Great Grandmother'S Gingerbread Cookies
Delightful gingerbread cookies with warm spices and rich molasses flavor, perfect for holiday gatherings or cozy winter treats for friends and family.
Ingredients
Instructions
- In a saucepan, beat molasses and sugar until the sugar melts.
- Add soda dissolved in 1 teaspoon warm water.
- Add the shortening and the spices.
- Add enough flour to make a stiff dough.
- Roll out on a lightly floured surface until 1/4-inch thick.
- Cut with cookie cutter or knife.
- Bake pieces for 10 minutes at most.
- Keep an eye on the oven to prevent burning.
- If cookies are too hard, store in a cookie jar with several pieces of dried fruit.
Tips & Substitutions
For a softer cookie, consider using brown sugar instead of granulated sugar for a richer flavor. If you don't have shortening, unsalted butter is a great substitute, though it may alter the texture slightly. Be sure to check the dough consistency; it should be stiff but workable. If you like a spicier kick, feel free to increase the ginger or add a pinch of cloves.
Serving Suggestions
These gingerbread cookies are delightful on their own but can also be served alongside a glass of milk or spiced tea. They make a fantastic treat during the holidays or any cozy gathering. For a festive touch, consider pairing them with Aunt Jane's Boiled Raisin Cake for a delightful dessert spread.
Storage & Reheating
Store the cookies in an airtight container at room temperature. To keep them soft, add a slice of bread or a few pieces of dried fruit to the container. If you want to enjoy them warm later, briefly reheat in the microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandmother'S Gingerbread Cookies contains roughly 1709 calories, with 7g protein, 65g carbohydrates, and 162g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the cookies may be denser and have a nuttier flavor. You might want to start with a mix of both to see how you like the texture.
How long can I keep these cookies?
When stored properly in an airtight container, these gingerbread cookies can last up to two weeks at room temperature. For longer storage, you can freeze them for up to three months. Just make sure to separate layers with parchment paper.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to a week in advance. Wrap it tightly in plastic wrap and refrigerate. When you're ready to bake, let it sit at room temperature for about 30 minutes before rolling it out.
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).