Grandma's Gingerbread Cookies
Author: Ashley
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
- 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.
- Mix dry ingredients together in a separate bowl.
- Alternate adding a quarter of the water and a quarter of the dry ingredients, mixing throughly between each addition.
- After all ingredients are throughly mixed, cover the dough with plastic wrap and refrigerate overnight. Or until throughly chilled, at least 6 hours.
- Sprinkle your work surface with flour, and roll out dough to approximately ¼ of a inch thickness.
- 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 https://leavingtherut.com/grandmas-gingerbread-cookies/
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