I tried this recipe for the first time last night. I also like softer cookies. I cut them at about 1/4 inch but only baked them about 5 minutes and took them out and let them cool on the cookie sheet until I was able to move them to the rack. They were about like a sugar cookie is when you first take them out. They turned out great and were soft. Good Luck!!


  • 1/2 c shortening
  • 21/2 c all-purpose flour
  • 1/2 c sugar
  • 1/2 c molasses
  • 1 egg
  • 1 tb. vinegar
  • 1 tsp. baking powder
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves


In a mixing bowl beat shortening with an electric mixer on med. for 3o sec. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3hours or till easy to handle.
Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 21/2 inch cookie cutter. Place 1 inch apart on greased cookie sheet. Bake in a 375 oven for 5 to 6 min. or till edges are lightly brown. Cool on cookie sheet for 1 minute. Remove and cool on a wire rack.

For gingerbread people cutouts: Prepare as above, except roll dough 1/4 inch thick. Bake in a 375 oven for 6 to 8 minutes. Makes 36-48

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Submitted 6/13/05.
Source: Better Homes and Gardens
Submitted By: Samantha Baumgardner
Gingerbread Cutouts