Thursday, January 08, 2015

Cinnamon-Vanilla Gingerbread Cookies

Cinnamon-Vanilla Gingerbread Cookies


  • 5 cups all-purpose flour (5 to 5-1/2 cups)
  • 1 Tbsp. Chef Series ~
  • Cinnamon Vanilla Spice Blend
  • 1 tsp. nutmeg
  • 1¼ cup molasses (unsulphured)
  • 1 cup shortening
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ginger
  • 2 eggs (beaten)


  1. Preheat oven to 375 degrees F. Stir together flour, soda, salt and spices; set aside.
  2. Melt shortening in Chef Series 2½-Qt. saucepan. Cool slightly. Stir in sugar, molasses, and eggs with Saucy Silicone Spatula; mix well. Add four cups reserved flour mixture; mix well with spatula.
  3. Turn mixture onto floured Simply Perfect Pastry Sheet. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.
  4. Roll out on lightly floured Pastry Sheet to ¼-inch thickness for cut out cookies.
  5. Bake on Silicone Wonder Mat lined cookie sheet; for medium-sized cookies 6-10 minutes.
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