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JoJo’s Ginger Cookies

Total Time

Prep: 40 min. + freezing Bake: 10 min./batch

Makes

about 1-1/2 dozen

It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy golden brown cookies stole the show.—Jenet Cattar, Neptune Beach, Florida
JoJo's Ginger Cookies Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1/4 cup water
  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Vanilla frosting and nonpareils, optional

Directions

  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour.
  3. Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.

Nutrition Facts

1 cookie: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 95mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Jellybug
    Dec 2, 2018

    My first time making any type of ginger bread cookies and we all loved these cookies.

  • asnunez
    Nov 29, 2018

    To make these taste more like “home”, I added a 1/4 teasp. Finely fresh ground Black Pepper. It makes the other spices ‘Pop’. Let the dough chill-out in the refrigerator over night. Perfection!