Moravian Ginger Cookies I Recipe -
Moravian Ginger Cookies I Recipe

Moravian Ginger Cookies I

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"Crispy and very thin."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2003

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
Jun 13, 2003

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


10 Ratings

Nov 08, 2008

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 hot tea and milk. For those of age, try with pumpkin ale! YUM!

Dec 10, 2011

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 rolling and this should help. Also, I use mace instead of nutmeg for a richer flavor.

Jun 24, 2011

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 flavor comes to the fore and they taste really good. I might make the spice measurements heaping the next time I try them. I baked them up to make ice cream sandwiches to store in the freezer. I use about a fourth of a cup non fat vanilla frozen yogurt spread between two of these cookies, then wrap each one in plastic wrap and store a batch of them in a plastic freezer bag. They make a great low calorie treat.

Jan 04, 2010

Bill liked these

Dec 09, 2014

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 hard to peel off the rolling mat. For that yield, I don't know if I would make them again, hence the 4 stars. I made these according to the recipe but mixed the dry ingredients together, and then mixed that in with a hand mixer until the dough looked crumbly. After that, I used my hands to squeeze the dough together. I don't recommend this recipe for beginners. I did chill the dough overnight. It was a little sticky to work with. Baking parchment worked well instead of greasing. The dough tastes terrible raw but is really good when baked. Kitchen smells heavenly.

Dec 04, 2014

Love it


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  • Calories
  • 45 kcal
  • 2%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 51 mg
  • 2%

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

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