The taste of Gingerbread Cookies, I think, is completely set apart for the Christmas season. However, there is only ONE cookie I will devote the time to rolling and cutting and that is my Cream Cheese Sugar Cookies (recipe is here and on my blog). Ginger Cracks give the wonderful, spicy taste of Gingerbread with the simplicity of scooping and baking. Tah-dah! EASY.
coarse decorator sugar for rolling (you can use regular sugar for this too)
How To Make ginger cracks
Onto waxed paper, sift together flour, baking soda, baking
powder, salt, ginger, cinnamon, nutmeg and allspice.
In a mixer, beat shortening and butter on low speed until
smooth and creamy, 2-3 minutes. Add sugar; beat on
medium speed 1 minute. Blend in egg, molasses and vanilla.
Scrape down sides of bowl frequently.
On low, add the flour in 2 additions, beating just until
particles of flour are absorbed. Blend in ginger. Dough will
be stiff and sticky.
Scrape dough onto large sheet of plastic wrap. Using a
spatula, flatten into a shallow cake. Wrap up dough and
freeze for 30 minutes before using. (Dough can be
refrigerated for up to 2 days).
Heat oven to 375.
Line large baking sheets with parchment paper. Place
decorator sugar for rolling, in a bowl. For each cookie, shape
1 level TBL into a ball. Roll in the sugar. Place balls, 3
inches apart, on sheets, 9 per sheet. Dough will spread as it
Bake in 375 oven for 12 minutes. As cookies bake, they will
puff up, then flatten out. Surfaces will appear crackly and
crinkly. Let stand on cookie sheets for 1 minute. Transfer to
wire racks. Let cool. Store in airtight container at room
temperature for up to 3-4 days.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!