Grandma's Gingerbread Cookie Recipe by Wilton

If there is one universal symbol of the holiday season, it has to be the cookie. Unlike Santa Claus, Christmas trees or Ebenezer Scrooge, cookies are enjoyed throughout the world wherever the holidays are celebrated. A Wilton Cookie Stamp is a great way to add spirit to these sweet treats.

Courtesy of Wilton.


Uses Recycled Items: No

Keywords: C_ae0270, gingerbread, cookies, recipe, baking


  • Flour, 5½ - 6 cups, all-purpose
  • Baking Soda, 1 teaspoon
  • Salt, 1 teaspoon
  • Powdered Ginger, 2 teaspoons
  • Ground Cinnamon, 2 teaspoons
  • Nutmeg, 1 teaspoon
  • Ground Cloves, 1 teaspoon
  • Vegetable Shortening, 1 cup, solid
  • Sugar, 1 cup, granulated
  • Unsulphured Molasses, 1¼ cups
  • Eggs, 2 beaten
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Step 1
Preheat oven to 190°C (375°F). Thoroughly mix flour, soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add 4 cups dry ingredients and mix well.

Step 2
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Roll out on a lightly floured surface to 0.63 cm (¼ ") thickness for cutout cookies. Bake on un-greased cookie sheet--small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes. Makes 40 medium-sized cookies.

Note: If you're not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week. Remove 3 hours before using so it softens and is workable.