Light Ginger Cookies

"My children love to decorate gingerbread cookies but don't like to eat gingerbread. This recipe is halfway between sugar cookies and gingerbread. The girls love the taste. They are a light golden color and perfect for decorating or simply sprinkled with raw sugar before baking. A crisp cookie."
 
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Ready In:
32mins
Ingredients:
13
Yields:
3 dozen
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ingredients

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directions

  • Beat the butter, shortening, sugars, baking powder, spices and salt until light and fluffy.
  • Add the egg and molasses and beat well.
  • Mix about half the flour into the butter mixture.
  • When well combined add the cornstarch and the remaining flour.
  • Divide in half and wrap well.
  • Chill for 1 hour or longer for easier rolling.
  • Roll dough to 1/8" to 1/4" thick on a flour dusted work surface and cut into desired shapes with cookie cutters.
  • Place on parchment lined or lightly greased cookie sheets.
  • Bake the cookies in a preheated 350 degree oven for 10 to 12 minutes until lightly browned at the edges.
  • Let cool for 5 minutes on cookie sheet before transferring to wire racks.

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RECIPE SUBMITTED BY

I live in Sacramento,CA and have lived here all my life. I've been married to the same guy for 20+ years and I have 4 children, including a set of teenage girl twins. I love cats, cooking and collecting cookbooks. My favorite cookbooks are dessert books (I bet you could tell by my user name). I love books by Maida Heatter. She is the Queen of desserts! I do struggle with my weight because I bake nearly everyday,even during the hot Sacramento summers. Baking relaxes me. My friends and staff think the previous statement is crazy but I'll bet a few of you out there could agree. My birth father was a pastry chef and although he passed away before I was 2 years old, I believe baking is in the genes. I was very lucky to have a grandmother who always let me tear up her kitchen up experimenting. Even when I was 5 years old! Strong lady!
 
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