Gingerbread Cookies II Recipe -
Gingerbread Cookies II Recipe
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Gingerbread Cookies II
See how to make simple, 5-star gingerbread cookies. See more
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Gingerbread Cookies II

Recipe by  

"This is the BEST recipe for gingerbread cookies I have ever tasted. It looks complicated, but isn't. I have used this recipe for many years and always get compliments on it."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    4 hrs


  1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

This was a yummy recipe!! Some small changes though, little more than 3/4 molasses, not 1 cup, 1 Tbsp cinnamon (says 1 tsp) and 1 tsp of all spice. Those spices really kicked up the flavor. Also make sure to use lots of flour to roll out the dough as it is sticky.

Most Helpful Critical Review
Dec 10, 2005

Recipe was easy to follow, dough looked great but compared to the genuine swedish recipe this was not good. I can not believe anyone ever got a compliment on these cookies. Usually the dough is great to taste too but this i could not even take a tiny bite. I decided to make them anyway thinking maybe when they are cooked they would taste better. I ended up throwing them all away! Tomorrow I am calling my mother for her recipe!

Dec 15, 2003

I was apprehensive, with the variety of reviews, but this recipe turned out great. I've made gingerbread cookies in the past; either the dough was too tough to work with, or they did taste like cardboard after baking (the frosting redeemed them). I did double the ginger, as suggested. The dough was soft, easy to work with, and did not get hard and tough as we continued to work with it. The dough we were working with mixed very well with the dough we added from the refrigerator. The cookies were soft when done baking. The kids and I both liked the flavor. I will use this recipe again.

Dec 21, 2003

I doubled the cinnamon, left the ginger the same (a whole *tablespoon* is plenty), and cut the molasses to 34 cup. They came out tasting great :) I also dumped the cloves because I don't like that flavor. The dough wasn't the easiest to work with, but I didn't wait the full three hours to roll it out, so I can't complain. The cookies held their shape in the oven and stayed soft in the middle. Another minute or two would have added some crispiness, and I'll probably try that next time. Great cookies, thanks for the recipe :)

Dec 22, 2004

Excellent soft gingerbread cookies. I have received many compliments!! I must have been using potent powdered ginger: unlike other reviewers, I found my cookies to have a hot ginger taste. As suggested by others, I doubled the cinnamon & added 1/2 tsp allspice. Next time I would leave the cinnamon at 1 tsp, to keep the ginger dominant. I used 1/2 cup shortening (all I had on hand) and 1/2 cup margarine. I did not notice a 'molasses taste'. I recommend rolling the dough out between 2 pieces of plastic wrap, rather than using a floured surface, to reduce the risk of dry cookies. Bake only until the cookies don't look wet. They will be sturdy but still soft when cool.

Dec 28, 2004

I hate giving a bad review to a favorite recipe of another, but these tasted awful and I was extremely dissapointed. The shortening taste is more pronounced than it should be and the taste of molasses and cloves is overwhelming. For the cost of the spices and the time it takes to work the dough together, this recipe was a huge let down (my son and I had planned on decorating gingerbread men and had all the fixings to do so - we decided to make another dessert after tasting the cookie) I would choose a recipe with a "sweeter" base. These are spicy, but not in a way that will be pleasing to children and I have to agree with another reviewes when they said these tasted like dog biscuits. Sorry!!

Jun 27, 2003

Delectable. Use only 3/4 cup molasses, it's enough. You want these sweet and spicy, not too molasses-rich.

Nov 08, 2005

Reading some of the other reviews, I almost decided not to try these. But I'm sooooo glad that I did. I didn't change anything and they were great. I baked them only until they were slightly firm to the touch. Perfect. Thanks, Kim.


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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