Wiltons Gingerbread Cookies Recipe 365

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WILTON GINGERBREAD COOKIE RECIPE



Wilton Gingerbread Cookie Recipe image

This is the recipe that came with the Gingerbread House Cookie Pan that we bought this holiday season.

Provided by IHeartBobert

Categories     Dessert

Time 45m

Yield 2 giant Wilton cookies

Number Of Ingredients 11

5 -5 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses
2 eggs, beaten

Steps:

  • Preheat oven to 325.
  • Thoroughly mix flour, baking soda, salt and spices.
  • Melt shortening in a large saucepan, let it cool slightly.
  • Add sugar, molasses, and eggs; mix well.
  • Add 4 cups dry ingredients and mix well.
  • Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand. Add a little more flour if necessary to make a firm dough.
  • Divide dough into 2 equal parts (this recipe makes 2 giant cookies).
  • Spray your pan with vegetable pan spray, press dough portion into prepared pan.
  • Bake 23-25 minutes, let cool in pan 5 minutes.

Nutrition Facts : Calories 3134.7, Fat 111.3, SaturatedFat 32, Cholesterol 186, Sodium 1951.8, Carbohydrate 500.8, Fiber 10.7, Sugar 218.2, Protein 39

WILTON'S GINGERBREAD COOKIES RECIPE - (3.6/5)



Wilton's Gingerbread Cookies Recipe - (3.6/5) image

Provided by cmkan

Number Of Ingredients 11

3 cups four
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp nutmeg
3/4 cup (1 1/2 stick) butter, softened
3/4 cup packed dark brown sugar
1 egg
1/2 cup molasses
1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees. Lightly spray pan cavities with vegetable pan spray. In a medium bowl, combine flour, ginger, cinnamon, salt, cloves and nutmeg; set aside. In a large bowl, beat butter and brown sugar until well blended. Beat in egg; mix well. Beat in molasses and vanilla; mix well. Add flour mixture; beat until well blended. Press dough into cavities, filling 2/3 full. Bake 9-10 minutes or until light brown around edges. Cool in pan 5 minutes. Turn pan over, lightly tap to remove cookies. Cool completely on cooling grid.

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