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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.
  • Total Time
    Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
  • Makes
    5 dozen

Ingredients

  • 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

Directions

  • 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 browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 each: 96 calories, 3g fat (1g saturated fat), 4mg cholesterol, 55mg sodium, 15g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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