Traditional Christmas Gingerbread Cookies

Name: Traditional Christmas Gingerbread Cookies
Cook time: 15 min
Total time: 15 min
Yield: 20 cookies, 14 serving(s)
Ingredients: 157.80 ml shortening; 118.29 ml brown sugar, firmly packed; 4.92 ml cinnamon; 1.23 ml ground cloves; 12.32 ml ground ginger; 0.25 ml salt; 177.44 ml molasses; 1 large egg; 709.77 ml flour; 2.46 ml baking powder; 4.92 ml baking soda

Submitted by Chef #180236

"These are great cookies to munch on a Christmas morning and are super tasty with icing and sprinkles."

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photo by woodland hues

Ready In:: 15mins
Ingredients:: 11
Yields:: 20 cookies
Serves:: 14

ingredients

First bowl
157.80 ml shortening
118.29 ml brown sugar, firmly packed
4.92 ml cinnamon
1.23 ml ground cloves
12.32 ml ground ginger
0.25 ml salt
177.44 ml molasses
Second bowl
1 large egg
709.77 ml flour
2.46 ml baking powder
4.92 ml baking soda

directions

Mix first bowl ingredients together until it becomes a creamy brown batter.
Sift second bowl ingredients; add to the wet batter a little at a time.
Mix together until it becomes a crumby dough.
Make the dough into a ball and chill for an hour.
When ready, cover the dough in flour and place on a heavy floured surface.
Knead dough with the palms of your hand and roll it out.
Cut into desired shapes.
Cook for 10-15 minute until golden brown.

Questions & Replies

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Reviews

These are very good gingerbread cookies. I used unsulfured molasses in this recipe. After I mixed the ingredients together in the first bowl, I then added the egg, and blended the ingredients well. Then after I mixed the flour, baking soda and powder together in the second bowl, I GRADUALLY added it to the first bowl. I used 4-inch gingerbread men cookie cutters for this recipe, and baked them on my Pampered Chef Stoneware for exactly 10 minutes in a 350 degree oven. I then let the cookies set on the baking stones for a couple minutes before I removed them. If using the 4-inch gingerbread men cookie cutters for this recipe, you will get 3 dozen Gingerbread Cookies. Thank you Chef#180236 for the recipe. I loved these cookies!!

Cindi-Marie-Bauer
A good dough to work with; I recommend adding the egg to the first bowl rather than in with the dry ingredients, and baking at 350F. They puff up nicely! I added 1 tsp dried orange peel into the first bowl ingredients. The yield is generous, as I made a tree using my star cookie cutters in sizes large to small, as well as over a dozen more average sized cookies. Icing is the basic icing sugar (1 1/4 cups), lemon juice (2 tbsp) and vanilla extract (1/2 tsp) recipe, with a tbsp of water added if too thick. Thanks for your posting.

woodland hues
If you like a crispy cookie, back at 365 for 5-7 min. Once the dough was in a ball, I left it in the fridge so that I could take fresh cookies to church, by baking them the night before.

carmennazario
I would call these Winter Solstice cookies because they are deep and dark like the longest night! I substituted brown rice syrup for the brown sugar and omitted the egg and added about 1/2 cup flour. I used 1/2 spelt and 1/2 brown rice flour. Also I used coconut oil. I baked at 350 for 5 minutes. These were delicious. Thanks.

Lovely Dolphin

Tweaks

I would call these Winter Solstice cookies because they are deep and dark like the longest night! I substituted brown rice syrup for the brown sugar and omitted the egg and added about 1/2 cup flour. I used 1/2 spelt and 1/2 brown rice flour. Also I used coconut oil. I baked at 350 for 5 minutes. These were delicious. Thanks.

Lovely Dolphin

RECIPE SUBMITTED BY

angelcutie_604

3 Recipes

I live in vancouver, Canada. My hobbies are of course baking and trying out new recipes. I love to be creative with my baking and add extra spice or whatever.

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