Old Time Gingerbread Cookies
Old Time Gingerbread Cookies offer warm, spicy flavors with a hint of molasses, perfect for holiday gatherings or cozy winter treats that appeal to all ages.
Ingredients
Instructions
- Stir together flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt.
- In a saucepan, melt the shortening.
- Remove the saucepan from heat.
- Beat in the sugar and molasses.
- Then beat in the eggs.
- In a large mixing bowl, beat together the molasses mixture and half of the flour mixture.
- Gradually add the rest of the flour mixture, mixing well.
- Chill the dough for about 1 hour.
- On a floured surface, roll out the dough about 1/2 inch at a time to about 1/4 inch thickness.
- Cut out cookies with cookie cutters, optionally sprinkling with additional sugar.
- Bake at 375°F (190°C) for 6 to 8 minutes or until edges are golden.
- Cool the cookies, then frost if desired.
Tips & Substitutions
For a spicier flavor, consider increasing the ginger and cinnamon slightly. If you don't have shortening, you can substitute with an equal amount of butter or coconut oil. Ensure your molasses is unsulfured for the best taste. If the dough is too sticky, add a little more flour as needed while rolling it out.
Serving Suggestions
These gingerbread cookies are delightful on their own but can be enhanced with a light dusting of powdered sugar or a drizzle of Mrs. Harter'S Icing for added sweetness. Pair them with a warm cup of tea or coffee. For a festive touch, serve alongside West Virginia Apple Black Walnut Cake during holiday gatherings.
Storage & Reheating
Store leftover gingerbread cookies in an airtight container at room temperature for up to one week. To keep them fresher longer, you can freeze them for up to three months. If reheating, place them in a preheated oven at 350°F (175°C) for about 5 minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Gingerbread Cookies contains roughly 79 calories, with 1g protein, 18g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value).
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 up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that it may slightly alter the cookie's texture.
How do I know when the cookies are done baking?
The cookies are done when the edges turn golden brown, and the centers look slightly soft. They will firm up as they cool, so be careful not to overbake them.
What can I do with leftover dough?
You can wrap leftover dough tightly in plastic wrap and refrigerate it for up to a week or freeze it for up to three months. Thaw it in the fridge before rolling out and baking.
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).