My Favorite Gingerbread Cookie Recipe
Gingerbread Cookie Recipe
I've used this gingerbread cookie recipe over the years for so many different things. A "photoshoot" for our gingerbread family Christmas card. That one was fun!!!! That's our dog Daisy - who never got the idea that we were taking her for a walk - not the other way around. Plus, her daily exercise - chasing bunnies!!!!
I've also used this recipe to make hanging gingerbread stars from my dining room light fixture for an easy, holiday fragranced gingerbread Christmas decoration. Just make sure and make the hanging hole BEFORE baking.
Then there's the classic gingerbread church cookies with a stained glass window. And, these we ate. So extremely tasty with the right amount of spice and super cute.
MY FAVORITE GINGERBREAD COOKIE RECIPE
by Kelley Talent (Design Treats)
www.designtreatsmarket.com
Ingredients:
1 cup Crisco shortening
1 cup brown sugar
1 cup molasses
2 large eggs
5 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. ground ginger
2 t. ground cinnamon
1 t. ground cloves
1/4 t. ground nutmeg
Jolly Rancher hard candy for stained glass windows
(crush into chunks in a plastic bag and save for later)
Directions:
In a large mixing bowl, beat Crisco and brown sugar for 1 minute on medium speed. Add molasses and eggs to Crisco/brown sugar mixture and beat for 30 seconds on medium speed.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and all the spices. Stir until well combined.
Slowly add flour mixture into sugar mixture with a mixer. After all the flour is combined, divide the dough into 2 portions and flatten each portion into a disk onto a piece of plastic wrap. Wrap tightly and refrigerate at least 4 hours.
After chilled, remove dough from refrigerator and roll dough out onto floured countertop. Approximately 1/4" thick. Cut out shapes with cookie cutters and transfer cookies onto a parchment lined cookie sheet.
Bake cookies at 350 degrees for 15-18 minutes or until somewhat golden brown around edges. Remove from oven. Let cookies cool on cookie sheet for 5 minutes and then remove to a cookie tray to cool completely before decorating with your favorite royal icing.
Stained Glass Windows: After 10 minutes of baking, remove cookies from oven and place crushed candy into the cut-out shape. Make sure the candy goes all the way to the edge of the cookie. Return to oven and finish baking.