Perfect Gingerbread Cookies
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How to Make Perfect Gingerbread Cookies
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Nothing says Christmas like the perfect gingerbread cookie! Every year we make a big double batch of these and sit down as a family with frostings, candies and sprinkles… a favorite holiday tradition for us!
Don’t feel limited to make just gingerbread men! We have a HUGE assortment of cookie cutters with all kinds of fun shapes to decorate! I like to get all of the baking done before hand and save the decorating for it’s own day! These cookies freeze perfectly so you can make them weeks ahead if you like!!
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Perfect Gingerbread Cookies
Nothing says Christmas like the perfect gingerbread cookie! Every year we make a big double batch of these and sit down as a family with frostings, candies and sprinkles… a favorite holiday tradition for us!
Ingredients:
- 1/2 cup shortening
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup molasses
- 1 egg
- 1 tablespoon vinegar
- 2 1/2 cups all-purpose flour
Directions:
- Beat shortening, sugar, baking powder, ginger, baking soda, and cinnamon on medium until combined and fluffy. Add molasses, egg, and vinegar and beat until.
- Add flour 1/2 cup at a time mixing in as much as possible. Sitr in any remaining flour with a spoon. Divide the dough in half and chill in the fridge about 2 hours.
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Roll the dough to 1/8″ thick on a lightly floured surface. Cut with cookie cutters into desired shapes.
- Bake for 5 to 6 minutes or until edges are lightly browned. Cool completely and decorate as desired.
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adapted from BHG
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
Helpful hint. If you place a slightly moistened (barely damp) paper towel on your work surface under the parchment paper before rolling out dough it will keep the paper from sliding around when rolling out the dough. then cut the cookies and peel away the trimmings transfer the entire sheet to cookie sheet to bake. No flouring of work surface and no misshapen or torn cookies from transferring to sheets and less clean up. re roll scraps for more cookies.
That is such a fabulous idea! Thank you for sharing!