• Preparation Time 25 minutes + 1 hour refrigeration
  • Baking Time 15 minutes
  • Makes 9 dozen (recipe can be halved)
  • Freezing Excellent
  • Gingerbread Cookie Cut Outs
    Gingerbread Cookie Cut Outs

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • 1 cup All Vegetable Shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 1/4 cups molasses
  • 6 cups Robin Hood® Original All Purpose Flour
  • 2 1/2 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp baking soda
  • 1 tsp salt

Serving Size: 9 dozen (recipe can be halved)

Next

Directions

Serving Size: 9 dozen (recipe can be halved)

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.  
  • Beat shortening and brown sugar in large bowl using an electric mixer until creamy. Add eggs and molasses, beating until smooth. Combine remaining dry ingredients in medium bowl. Gradually add to molasses mixture, stirring in the last portion with a wooden spoon. Knead dough with hands if necessary to make a smooth dough. Wrap dough in plastic wrap and chill 1 hour for easy rolling.
  • Roll out dough, a portion at a time, on floured board to 1/4" (6 mm) thickness. Cut into desired shapes. Place on prepared baking sheets. Cut a hole on top of cookie using a straw.
  • Bake in centre of preheated oven for 12 to 15 minutes, or until firm (time will vary with size of cookies). Recut hole with straw. Transfer to racks; cool completely. Decorate as desired. String ribbon through hole for hanging.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top