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Ginger Leaf Cutouts

 Ginger Leaf Cutouts
My father enjoyed these cookies with apple cider when he returned home from hunting on Thanksgiving morning. I like to decorate them with colored sugar.
60 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling


  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons white vinegar
  • 5 cups all-purpose flour
  • 2-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in egg. Beat in molasses and vinegar. Combine the flour,
  • ginger, baking soda, cinnamon, cloves and salt; gradually add to
  • creamed mixture and mix well.
  • Divide dough into fourths. Wrap each portion in plastic wrap;
  • refrigerate for 4 hours or until easy to handle.
  • On a lightly floured surface, roll out one portion of dough at a time
  • to 1/8-in. thickness. Cut with floured 3-in. leaf-shaped cookie
  • cutters. Place 1 in. apart on greased baking sheets. With a sharp
  • knife, score veins in leaves.
  • Bake at 375° for 6-8 minutes or until edges are firm and lightly

2 of 2

Ginger Leaf Cutouts (continued)

Directions (continued)

  • browned. Remove to wire racks to cool. Store in an airtight
  • container. Yield: 5 dozen.
Nutritional Facts: 1 cookie equals 96 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 55 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.