• ½ cup Vegetable shortening
  • 1 cup Sugar
  • 3 Eggs
  • ½ cup Cold water
  • 2 teaspoons Baking soda
  • 1 cup Sorghum or molasses
  • 6 cups All-purpose flour
  • 1 tablespoon Ground cinnamon
  • ½ tablespoon Ground cloves
  • 1 tablespoon Ginger
  • ½ tablespoon Salt


1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a time. Mix water and baking soda in small bowl until dissolved. Add baking soda mixture and sorghum to butter mixture. Sift 5 ½ cups of the flour, the spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight.

2. Heat oven to 350℉. Roll 1 portion of dough out at a time on lightly floured surface. Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes. Do not over-bake.

3. When cool, decorate with buttercream frosting and/or candies as desired. Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.


From the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989.

MacGourmet downloadGingerbread Cookies. To import, drag image to your MacGourmet recipe box.



Preparation Times