Moravian Ginger Cookies I

Moravian Ginger Cookies I

"Crispy and very thin."
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Ingredients

servings 45 cals
Serving size has been adjusted!
Original recipe yields 30 servings

Nutrition

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, cream together the shortening, brown sugar and molasses until smooth. Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice; blend into the creamed mixture. Work dough with hands until well blended. Cover and chill for about 4 hours. Dough must be thoroughly chilled to hold together.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll out dough paper thin a little at a time. Cut into desired shapes using cookie cutters. Place on greased baking sheets.
  3. Bake 5 to 6 minutes in the preheated oven, or until lightly browned.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them.

Most helpful critical review

The dough was extremely crumbly - I couldn't get it to roll at all.

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Newest

Excellent recipe. It took about 5 minutes to mix up and about 5 minutes to bake! My three year old loved them.

You have to chill these or they will not hold together. 4 hours minimum! 5 hours is better. Stir them up in the morning, and bake them right after dinner! Spicy, crispy, great with coffee, or ho...

The dough was extremely crumbly - I couldn't get it to roll at all.

All ingredients except the flour can be mixed and left in the refrigerator for 2-3 days to let the spices meld. Then add the flour. If they are to crumbly heat the dough to room temp. before rol...

I baked up a batch of these and when I first tried them...I felt the molasses flavor was somewhat overpowering. However, after being stored in an air tight container for a couple days, the spice...

Bill liked these

These cookies taste very spicy and not sweet, and are best after a couple of days. They also look beautiful. I did roll my cutouts a little thicker so I only got 21 cookies. "Paper thin" was too...

This works really well and tastes just like the ones our Nanem used to make. I did substitute butter for the oil/lard. I didn't chill the dough first. I rolled it out super thin between two piec...

I can see why other people had issues with the dough being crumbly. I increased the fat content to 1/4 cup (4 tbsp) and used butter instead of shortening. As an experienced pastry chef, I assure...

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