Ingredients

  • 1cup light brown sugar
  • 1cup light molasses
  • 1cup vegetable shortening
  • 1tablespoon baking soda
  • 1egg, lightly beaten
  • ¼teaspoon salt
  • 2teaspoons baking powder
  • 1tablespoon ground ginger
  • ½teaspoon ground cinnamon
  • ½teaspoon ground cloves
  • 4 to 4 ½cups all-purpose flour, more for rolling dough
  • Royal icing and cinnamon candies, for decorating, optional.
  • Nutritional Information
      • Nutritional analysis per serving (36 servings)

        134 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 1 gram protein; 5 milligrams cholesterol; 148 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 dozen cookies.

Preparation

  1. In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
  2. Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
  3. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Dining and Cooking