Recipe by Michael Wynkoop
"A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's"
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1 1/2 teaspoons
Now ... I've never been a big fan of Gingerbread, as a general rule. I tolerated it! As taste goes, JUST because I'm me, I'd give these a "4" ... but to be fair, as Gingerbread goes these are the best I've ever tasted, and thus deserve a "5".
Instead of Lard, I used Canola Oil. Did the trick! And I chose Fancy Molasses, as my other choice was Black Strap. Fancy is less bitter, thus I knew would give the cookies a better taste. They are not very "spiced" as some gingerbread ... may be why I like them (I usually find Gingerbread has to much spice for my liking).
My daughter is mad for them. Trying to steal them before they;re even deocated.
As far as shape goes ... they cut well, they cook well, firm outside, soft inside ... nice cookie! And they don't take forever to cool! Definite bonus for decorating purposes! ;)
I forgot baking soda ... but they taste excellent anyway! And didn't rise much, which actually help them keep their shape better compared to other cookies I've made! I may always leave out the baking soda! I really liked how they turned out!
Going to make a great Christmas cookie! Thank you so much!
this is receiving one star only for the texture of the cookie. They tasted like cardboard! I even added extra spices (nutmeg and cloves) and extra ginger and cinnamon. The dough was easy to work with and they smelled amazing as i was rolling them out and cooking them but they had no taste. Sorry!
I've put off trying this recipe. Not sure why, but that was a big mistake. This is the best gingerbread recipe I have tried to date. It's light in color, it puffs up nicely, and it stays soft even after it cools. Great recipe!!! Thanks, Michael.
I love these cookies! They stay soft forever. The dough is easy to work with and has a beautiful color. Great christmas recipe!
Wonderful! Super easy recipe. The dough has great texture and is fun to work with. I substituted shortening for the lard. I made the recipe in the morning while making breakfast for the kids and stuck it in the fridge until later that day. My kids LOVE these cookies because they aren't TOO spicy.
very nice gingerbread cookie. I made the dough two days before we rolled them out, and it kept nicely in the fridge. The cookies are soft yet firm and have nice ginger flavor. Perfect for decorating, thank you.
This is the only gingerbread cookie recipe I will ever need again! If you want a nice soft, not-too-spicy gingerbread cookie, this is the one to try. Don't over-bake, though. Like the directions say, take them out when the centers look dry. I lined my cookie sheets with parchment paper and let them cool on the cookie sheets about 5 minutes. This will help to avoid "headless gingerbread men" as they are very easy to handle when cool. Thanks for an awesome recipe!
THis recipe was wonderful, it took a long itme to make, but it turned out the cutest little gingerbread men that I've ever seen!
* Percent Daily Values are based on a 2,000 calorie diet.
Nauvoo Gingerbread Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
** Calories: 83
** Calories from Fat: 21
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