Gingerbread Cookies

Delicious gingerbread cookies, easy to make, and make great holiday gifts.
Course Dessert, Snack
Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 1 hour 38 minutes
Author Bayou Woman


  • 2 cups and 1/2 flour
  • 1/2 teaspoon ground cloves
  • 1/2 cup sugar
  • 1/2 teaspoon nutmeg
  • 1/2 cup shortening
  • 1/2 teaspoon ginger
  • 1 egg
  • 1 teaspoon and 1/2 cinnamon
  • 1/2 cup molasses
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • Preheat oven to 350 degrees.
  • Mix slowly until all ingredients are combined well.
  • Be sure and scrape the sides of the bowl before the final mix on medium speed.
  • Cover with plastic wrap and refrigerate for one hour.
  • Prepare the optional “button gum drops” by cutting them in half and placing in a bowl on the table.
  • Place the dough ball on a floured surface.
  • Flip it over, making sure all edges have a little flour dust on them.
  • Roll the dough to between 1/4 and 1/8 inch thickness.
  • Press the floured cookie cutters all the way through the dough, over and over until the dough is totally covered in cutouts.
  • Place them on the baking sheet about an inch apart.
  • Put two spice drops on each cutout for buttons.
  • Bake for 8 minutes.
  • Prepare the next batch while these are cooking.
  • Once done, let cookies cool on sheet for a couple of minutes and then remove CAREFULLY with spatula to a cooling rack.


Remember to keep your rolling surface, dough, and cookie cutters dusted with flour to keep things from sticking.
Trick for keeping soft:
If your cookies get hard in the container, place a slice of bread in the container. Cookies will absorb moisture and be soft the next day. Discard bread and repeat if necessary.