Grandma's Gingerbread Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • 2 cups molasses
  • 2 cups brown sugar
  • 1½ cups water, cold
  • 2 cups crisco
  • 3 eggs
  • 10 cups flour, plus more for rolling out
  • 4 tsp baking soda
  • 2 tsp salt
  • 3 tsp allspice
  • 3 tsp ginger
  • 3 tsp cinnamon
  1. Cream the crisco and sugar together. Add eggs one at a time throughly mixing between each one. After eggs are throughly mixed, add the molasses.
  2. Mix dry ingredients together in a separate bowl.
  3. Alternate adding a quarter of the water and a quarter of the dry ingredients, mixing throughly between each addition.
  4. After all ingredients are throughly mixed, cover the dough with plastic wrap and refrigerate overnight. Or until throughly chilled, at least 6 hours.
  5. Sprinkle your work surface with flour, and roll out dough to approximately ¼ of a inch thickness.
  6. Cut out cookies and bake 10-12 minutes or until they bounce back when lightly touched in the center.
Recipe by Leaving The Rut at