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Baby Bear Cookies

Baby Bear Cookies


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup dark molasses
  • 1/4 cup water

  • 2 1/2 cups all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon soda
  • 3/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, and spices. Cover, chill 2-3 hours.

Heat oven to 375°F. Roll dough 1/4" thick on lightly floured cloth covered board. Cut with cookie cutter. Place on ungreased baking sheet. Bake 10-12 minutes. Immediately remove from baking sheet. Cool.

For crisper cookies, roll dough 1/8" thick. Bake 8 minutes.

Dough may be frozen. It will keep in the freezer for 6 months. To use, let dough thaw in refrigerator overnight. Then proceed as above.

If you do not have a pastry cloth to roll cookies on, it may be easier to roll the dough between two pieces of cling wrap, or wax paper.

This recipe will make about 3 dozen medium size cookies. If you make large gingerbread boys, it makes less; if you make baby bears, it makes a lot more!

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