Gingerbread Cookies
By
Doris Ware
@dinkymax
8
Blue Ribbon Recipe
We couldn't resist turning Doris' sweet and spicy gingerbread recipe into the little gingerbread men of our childhood! This is a wonderful spiced gingerbread cookie that's easy to make. The dough holds its shape when cut and baked. The cookies are chewy, sweet, and spicy. Decorate how you like, give them for gifts or enjoy them yourself. They keep really well and have their chewy texture for days.
NOTE: There was a tip from one of the members in a Just A Pinch Discussion Group that may help you roll out the dough: Cover your rolling-pin with a new knee-hi pantyhose when rolling out dough and you'll keep the dough from sticking. Well, we've tried it and it works like a charm! The smarts on you all just never cease to amaze.
★★★★★ 10 votes5
Ingredients
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2 1/4 call-purpose flour
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1/2 csugar
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1/2 cshortening
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1/2 clight molasses
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1egg
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1 1/2 tspcinnamon
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1 tspdouble-acting baking powder
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1 tspginger
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1 tspground cloves
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1/2 tspnutmeg
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1/2 tspbaking soda
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1/2 tspsalt
How to Make Gingerbread Cookies
- Start early in the day. In a large bowl, sift flour first thing.
- Measure all ingredients.
- Then add into the bowl the dry ingredients. Stir them a little.
- Then add the rest of the ingredients.
- With the mixer on medium speed, beat ingredients until well mixed.
- Cover and refrigerate at least one hour.
- On a lightly floured surface with rolling pin floured, roll dough 1/8 inch thick.
- With a cookie cutter, cut out gingerbread man or other shapes.
- Place cookies 1/2 inch apart on cookie sheet. Reroll trimmings and cut them out too.
- In a preheated oven, bake at 375F for about 8 minutes or until brown.
- With pancake turner, remove cookies to racks to cool.
- Makes about 2 dozen 5-inch cookies.
