Recipe: Gingerbread Cookies

This is an egg free recipe so a large batch can be made and stored in the fridge all season without fear of it going bad!

1/2 cup shortening

1 cup brown sugar

1 1/2 cup molasses

2/3 cup cold water

1 tsp vanilla

6 cups flour

2 tsp baking soda

1 tsp salt

1 1/2 tsp ginger

1 tsp cloves

1 1/4 tsp allspice

1 tsp cinnamon

1/4 tsp nutmeg

Preheat oven to 350 degrees farehneight.

  1. Cream shortening and sugar until fluffy. Add molasses, water and vanilla and set aside.

  2. Sift together dry ingredients and add to the liquid mixture.

  3. Mix well and refrigerate for 20 minutes.

  4. Roll out, cut and bake on an ungreased cookie sheet for 7-10 min

Enjoy then as is or add your favorite icing for an extra sweet touch.



Happy Holidays!



Nicole Hubley