Gingerbread Cookies

I had one day off before Christmas and I spent the entirety of it in the kitchen. From a little before 8 am until 7 pm at night, I was prepping for the holiday weekend. If you like any of the upcoming recipes this week, I hope you like them or bookmark them for next year!

First recipe for this year was gingerbread cookies! This recipe is from the Better  Homes and Gardens Cookies for Christmas Book published in 1985. I slightly modified the amounts of spices for the cookies, and used royal icing instead of their recommended frosting. While not the recipe I usually use, I enjoyed the softer texture of these cookies and the bold molasses ginger taste.

Gingerbread Cookies
Makes Too Many Servings to Count

SUPPLIES NEEDED:dscf0146
Rolling Pin
Kitchen Aid Mixer
Measuring Cups/Spoons
Spatula
Cookie Cutters
Baking Sheets
Oven Heated to 375
Cooling Racks
Many Little Bowls
Tooth Picks/Spreaders/Paint Brushes
Plastic Wrap
Fridge

INGREDIENTS:
5 Cups Flour
2.5 t Ginger
1.5 t Baking Soda
2 t Cinnamon
1 t Cloves
1/2 t Nutmeg
1/2 t Salt
1 Cup Shortening
1 Cup Sugar
1 egg
1 Cup Robust Molasses
2 T white vinegar
3 Egg Whites
1 lb Powdered Sugar
Food Coloring
Water

dscf0147DIRECTIONS:
1)
 In the kitchen aid mixer, beat together the sugar and shortening until fluffy.
2) Beat in the egg, molasses, vinegar, and spices.
3) Slowly mix in the baking soda, salt, and flour until a nice dough is formed. Do not over beat.
4) Divide the dough into three clumps and wrap in plastic wrap before refrigerating for 3 hours.
5) On a floured surface, roll out the dough to about an 1/8 of an inch thick and cut out any shapes you desire. Be sure to use only one piece of dough at a time keeping the others chilled.
*Note: If you want hair on your cookies, use a garlic press on the dough to make noodle hair play-doh style!


6) Bake cookies at 375 for 6 minutes on a greased cookie sheet. dscf0212
7) Let cool completely on a cooling rack.
8) In a kitchen aid mixer, whip together 3 egg whites. Slowly beat in powdered sugar until its all moistened.
9) Beat on high for 5 minutes.
10) Dived the frosting into several little bowls and color each bowl with a bit of food coloring. If the frosting thickens up, just add a few drops of water and stir.
11) Decorate the cookies and let dry on cooling racks. Do not put the cookies away until the frosting is fully dry or they will stick together!


12) Put the cookies in an air tight container.
13) Enjoy with a big mug of milk or a nice glass of eggnog!

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One thought on “Gingerbread Cookies

  1. Pingback: Cut Out Cookies | brownies and beer

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