I can break out the old recipe book and make batches of gingerbread men. I only make gingerbread cookies this time of year so I sometimes forget what is in the recipe from year to year.
I think part of the appeal is the wonderful smell in the kitchen when they are cooking!
Here is a recipe for Gingerbread Cookies. You might notice that the recipe calls for shortening. If you don’t like to use shortening, you can use butter or half butter and half shortening. Substitution is fine.
The only thing about cooking gingerbread is that I like eating the dough almost as much as eating the cookies themselves. I like to think that it isn’t bad for me, but, my waistline will say something different.
I think that I should also warn you that I like my gingerbread spicy. If you feel differently, you can adjust the recipe to your preference. For the best gingerbread flavor, buy new ginger spice every year.
Recipe For Gingerbread Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups of dark molasses
2/3 of a cup cold water
7 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of ground ginger
1 teaspoon of ground allspice
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1/2 teaspoon of salt
Frosting and Decorations:
4 cups of powdered sugar
1 teaspoon of vanilla
4 to 5 tablespoons of half-and-half
Add Food coloring, if you desire
• In large bowl, beat the brown sugar with the shortening, dark molasses and water using an electric mixer at medium speed, or you may mix with spoon, until mixture is well blended stirring in the remaining ingredients. Cover and place in refrigerator for at least 2 hours.
• Heat your oven to 350°F. Grease a cookie sheet lightly with shortening or spray with a cooking spray. On a floured surface, roll the dough out to 1/4 inch thick. Cut cookies with floured gingerbread cutter or another shaped cutter. On the cookie sheet, place the cutouts approximately 2 inches apart.
• Bake cookies for 10 – 12 minutes or until no indentations remain when you touch them. Remove immediately from the cookie sheet and add to a cooling rack. Let cookies cool completely for about 30 minutes.
• In medium size bowl, mix the powdered sugar with vanilla and half-and-half until your frosting is smooth and easily spreadable. Add food colors if desired. Frost cookies and decorate them with chocolate chips, raisins and/or candies if desired.
Contributor: Carol Duff-Walker | Homemaker/Blogger with cookingtoday.com