Wednesday, February 29, 2012

Gingerbread Cookies

Gingerbread is not just for Christmas anymore. These soft in the middle and crisp on the edges cookies are scrumptious anytime. If you're in a hurry, these will work without chilling them just roll, bake, and go.

1 cup butter
1/2 cup shortening
2 cups granulated sugar
1/4 cup molasses
1/4 cup Sorghum Molasses - if you don't have this use 1/3 cup plus 1 Tbsp regular molasses
2 eggs
4 teaspoons baking soda
1/4 tsp salt
1 1/2 Tbsp powdered ginger
2 tsp cinnamon
4 cups all purpose flour
Extra granulated sugar for rolling balls of dough in

1. Cream butter, shortening, and sugar
2. Add molasses and eggs and beat well
3. Add remaining dry ingredients
4. Chill dough for 30 min or more (if you have time)
5. Roll dough into desired size balls and roll in sugar
6. place on ungreased cookie sheet
7. Bake at 350 degrees for 8-12 minutes depending on size of balls don't over bake
8. Cool on wire rack
9. Store in covered container - makes 6 dozen cookies
Source: Lion House - with a few changes


  1. ....this was supposed to have flour in it, wasn't it?

    (looking at cookie sheet of melted mess)

    1. I am so sorry for your cookie sheet of melted mess! Yes, there was supposed to be flour in them - 4 cups to be exact. I will repost this.