Classic Gingerbread Cookies

There’s nothing like baking gingerbread cookies and filling the home with the scents of cinnamon, vanilla and ginger to get you into the holiday mood! Here’s a classic recipe we’re sure you’ll love.

20 minutes to prepare, 10 minutes to bake

What I need to make 2 dozen cookies

  • 6 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup shortening, melted and cooled slightly
  • 1 cup molasses
  • 1 cup packed brown sugar
  • ½ cup water
  • 1 egg
  • 1 teaspoon vanilla extract

Split your ingredients

Sift together all your dry ingredients first: flour, baking powder, ginger, nutmeg, cloves and cinnamon. Then set aside. Use another bowl to mix together the remaining wet ingredients: shortening, molasses, brown sugar, water, egg and vanilla. Beat until smooth. Slowly stir the dry ingredients into the wet mixture until they are well combined.

Chill your dough

Divide dough into 3 pieces, pat down to 1 1/2 inch thickness and wrap in plastic wrap. Keep in the refrigerator for at least 3 hours.

Classic Gingerbread Cookies
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Roll and cut

After you preheat your oven to 350 degrees F, prepare your dough. On a lightly floured surface roll the dough out to about ¼ inch thickness. Don’t go too thin or your cookies may burn. Use cookies cutters to make a variety of festive shapes. Place the cookies one inch apart on an ungreased baking sheet. Bake for 10 – 12 minutes. When the cookies are done, they will look dry, but still be soft to the touch.

Here’s the fun part!

Remove the cookies from the baking sheet and cool on wire racks. When cool, the cookies can be frosted and decorated. Remember to keep them fresh with our POINSETTIA™ Red Dome Lid.

What other fun holiday traditions do you share with your family?

By Flora

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