ISO: ISO T&T gingerbread man cookie recipe...

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mariadnoca

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I don’t normally make gingerbread cookies for the holidays, but I want to try it this year. Does anyone have a tried and true ginger bread recipe that I can use for cut out cookies? I prefer something on the softer vs crispy side if possible.

 
Don't laugh, but my sister makes them from the rolled cookie recipe on

the Betty Crocker cake gingerbread mix and they are very good and hold their shape nicely.

 
I make these every Christmas. I like my gingerbread cookies on the spicy side, but...

...you can tone these down a bit by reducing the cloves to 1 teaspoon.

BEST GINGERBREAD COOKIES
December, 2009

INGREDIENTS:
1 cup butter
1 cup sugar
1 cup molasses
2 egg yolks
4 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ground cloves
1 generous tablespoon ground ginger
1 teaspoon ground nutmeg

Preheat the oven to 350 degrees F.

DIRECTIONS:

1. In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolks.

2. Sift the flour and then gently spoon into measuring cup to measure 4 cups. To the flour, add the salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Sift these together and then blend into the molasses mixture until smooth. Cover, and chill for at least one hour (see note below).

3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on parchment covered cookie sheets.

4. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.


Enjoy!

 
I've made these. Thanks for the reminder, Michael. They are wonderful. Will make again.

 
Michael, can you think of a reason I couldn't form the dough into a roll and slice then bake?

I'm thinking of trying it that way. The dough should be sturdy enough to cut thin if I almost freeze it. Got a comment on this?

 
I haven't done that, but I don't see any reason why it wouldn't work well. Once it was chilled,...

...it should cut easily and hold it's shape.

You may get some knife marks, but a quick roll of a rolling pin would smooth it out.

Let me know how it works.

M

 
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