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- user reviews (2)
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1/2
cup shortening
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1/2
cup granulated sugar
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1
teaspoon baking powder
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1
teaspoon ground ginger
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1/2
teaspoon baking soda
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1/2
teaspoon ground cinnamon
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1/2
teaspoon ground cloves
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1/2
cup mild-flavored molasses
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1
egg
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1
tablespoon vinegar
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2 1/2
cups all-purpose flour
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1
recipe Powdered Sugar Icing (optional)
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Decorative candies (optional)
1. In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2. Grease a large cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a floured 2 1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on prepared cookie sheet.
3. Bake in a 375 degrees F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with Powdered Sugar Icing and candies. Makes 36 to 48 cookies.
- Variation Gingerbread People:Prepare as above, except use floured 5-inch gingerbread people cookie cutters to cut out dough. Bake as directed above. Decorate as desired. Makes about 25 cookies.
- Storage Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze undecorated cookies up to 3 months. Thaw cookies; if desired, decorate.
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1
cup sifted powdered sugar
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1
tablespoon milk
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1/4
teaspoon vanilla
In a small bowl combine powdered sugar, milk, and vanilla. Stir in additional milk, 1 teaspoon at a time, to make drizzling consistency.
- Calories 81,
- Protein (gm) 1,
- Carbohydrate (gm) 12,
- Fat, total (gm) 3,
- Cholesterol (mg) 6,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 32,
- Potassium (mg) 77,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I use butter or Brummel & Brown spread instead of shortening, and white whole-wheat flour instead of all-purpose. I found I needed to increase my flour from 270 g (2.5 c) to 370 g for the dough to handle properly, and double the amount of ginger in order for it not to be overpowered by the other spices.
12/27/2010 10:19:25 AM Report AbuseI have been making these cookies for years. They are less spicy than other gingerbread recipes so they are perfect for children. I make them slightly thick and cook them only 5 minutes which keeps them chewy. I freeze them frosted and have been known to eat them directly from the freezer. Yum!
12/15/2009 06:45:18 PM Report Abuse