German Gingerbread Cookies

  • Yield: 6


1/2cup shortening
1/2cup butter, softened
1 1/4cups molasses
3/4cup packed brown sugar
4cups flour
1teaspoon baking soda
2teaspoons ground ginger
1teaspoon cinnamon
1teaspoon ground cloves
1teaspoon salt


  1. Mix the shortening, butter, molasses and brown sugar in a heavy saucepan.  Cook over low heat until the shortening, butter and brown sugar dissolve, stirring to blend well.  Remove from the heat.
  2. Sift the flour, baking soda, ginger, cinnamon, cloves and salt into a bowl.  Add the molasses mixture and mix well to form a dough.  Chill for several hours.  Roll 1/8 inch thick on a lightly floured surface and cut as desired.  Place on a greased cookie sheet.  Bake at 375F for 10 minutes or until the edges are firm.  Cool on the cookie sheet for several minutes.  Remove to a wire rack to cool completely.

Recipe reprinted with permission from the Junior League of Salt Lake City’s  Always in Season (Junior League of Salt Lake City, 2005).