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Gingerbread Cookies

March 15, 2011

Gingerbread Cookies

Gingerbread Cookies

Gingerbread has a long history.  It is most often seen around Christmas time.  It’s fragrance fills the air and really warms your home.  Making gingerbread does not have to be limited to Christmas alone though.  It is a wonderful cookie to have any time of year.  The best part about gingerbread is that you can decorate them after they have baked.  You can choose from a variety of different cookie cutters that are available now for your shapes.  I used three different sized bears, men and hearts.  Gingerbread makes the perfect cut out cookie as it keeps is shape when baked.

Decorating cookies is a great event for a weekend night.  It is a wonderful way to spend time with family members that you do not get to spend much time with during the week.  It is a time of creativity, imagination and discovery of not only your own abilities but your friends and family too.  You can really learn a lot about a person by decorating with them.  Its kind of like those ink blot tests that psychologists give; it provides you with an insight into someones mind.  Of course I am not saying that this should replace the actual work of an psychologist, I am merely saying it is interesting.

This is a very simple recipe to make.  It does not take much time to prepare at all so it will not be long before you can start with the fun of decorating.

Gingerbread Cookies

Ingredients and Directions for Gingerbread Cookies

Ingredients and Directions for Gingerbread Cookies

1.  Ingredients

½ cup shortening

2/3 cup molasses

2 cups flour

1 teaspoon salt

½ tablespoon baking soda

2 teaspoons ginger powder

1 teaspoon cinnamon

To Prepare:

Preheat oven to 375 F.  Line two baking sheets with parchment paper and set aside.

2. Sift the dry ingredients together in a medium bowl.

3. Heat molasses to boiling .

4. Cream shortening.

5. Pour the hot molasses over shortening, mixing well.

6. Add the sifted dry ingredients into the molasses.

7. Mix the molasses and dry ingredients until combined.

8. Form the gingerbread into a ball, wrap in saran wrap and chill 1 hour or more.

After the dough has chilled roll it out to 1/4 inch thick on a lightly floured surface.  Cut with cookie cutter.

Bake at 375 for 5-7 minutes or until lightly browned. Decorate with icing, citron bits or candies.

NOTE: the crispness of the cookies depends on how thin the dough is rolled out & the baking time. If you prefer crispy cookies bake longer and roll out thinner.  For softer and chewier cookies bake less and do not roll out as thin.

Royal Icing

1 egg whites

1 teaspoon fresh lemon juice

2 cups of icing sugar

Food coloring (optional)

To Prepare:

In the bowl of your electric mixer beat the egg whites and lemon juice until combined.  Add the icing sugar and beat on low speed until combined.  This icing should be used immediately as it hardens when exposed to the air.  It may be stored in an air tight container and kept in the fridge.  When working with the icing keep the unused icing covered with plastic wrap.

Gingerbread Cookies

Gingerbread Cookies

There are so many wonderful ways to decorate these cookies.  Their fragrance alone is reason enough to bake them.  They are perfect for any occasion, any time of the year!

From our kitchen to yours,

Sydney Jones

You might also enjoy these recipes:
Mad about Gingerbread Cookies ~ Mad Baker

Gingerbread Cookie Cups ~ Whisk: a food blog

Spicy Gingerbread Cookies ~ Smitten Kitchen

Gingerbread Cookies Recipe ~ Average Betty

 

 

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6 Comments leave one →
  1. March 15, 2011 8:48 am

    Super cute!

  2. March 15, 2011 8:58 am

    Love the ginger especially for cookies taste.

    faridawinarni71.co.cc
    http://rawsfood.blogspot.com

  3. March 18, 2011 10:48 am

    Such pretty cookies!

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