Make these gingerbread cookies a few days ahead then invite friends to a decorating party during the Christmas holiday. These spicy gingerbread cookies are a vintage 1970’s gingerbread cookie recipe my sister Alisa and I have been making since we were young teenagers. It’s a family tradition we would love to pass to you. These cookies taste great when they are fresh and soft and also age well. They make great shaped cookies, but because they rise a teeny bit they won’t work for a gingerbread house.
These cookies age very well, lasting for weeks if well wrapped.
Time: To mix: approx 15 min. To roll out and cut: about 5-10 minutes per tray.
To cook: approx 10 – 13 minutes at 350 F
Tools: Large mixer or very strong arms, a whisk and stout spoon. Rolling pin,
Cookie sheets, Oven. Cookie cutters or a cup to create shaped cookies.
Yield: Depends on the size of your cutters. With 4”-5” tall gingerbread people cutters makes about 4 – 5 dozen.
1 cup packed dark brown sugar
1 ¼ Cup dark molasses
3 large eggs
1 cup butter, softened
1 T. baking soda
1 t. sea salt
2 Tablespoons ground Ginger
½ Cup finely chopped dried crystallized ginger pieces (I put chunks in a blender with 1/4 C. flour and grind till pieces are between the size of a rice grain and a petite green pea)
1 t. ground allspice
3 t. ground cinnamon
1 t. ground cloves
7 to 8 Cups approx. white unbleached flour
1. In the mixing bowl combine butter and sugar until whipped.
2. Add the molasses and eggs. Beat until smooth.
3. Mix the dry ingredients together with 3 cups of the flour. Add to the wet mixture until mixed. Use a mixer on medium for 2 minutes or so.
4. Add in flour a 1/2 cup at a time until the dough is stiff.
5. This may become too much for your mixer and you’ll have to add the last cup by hand. Don’t add the last 1/2 cup if mixture feels dry.
6. Dough is stiff. Use immediately, or wrap tightly and refrigerate for up to 3 days.
Rolling and Baking: Preheat oven to 350 degrees. Bake 12 minutes
1. Lightly flour your work surface and with a rolling pin roll a baseball-sized chunk of dough until it’s about 1/8” thick. Cut with cookie cutters or the rim of a cup dipped in flour.
2. Spray pans with non-stick spray or smear them with a thin layer of butter
3. With a pancake spatula put cookies on pan and cook.
4. Re-roll scraps and cut more cookies while the others bake. Cool on wire racks.
With a mixer beat the following ingredients till stiff. Spread frosting across cool cookies with a knife. While it’s still wet add candy decorations to each cookie.
4 C. confectioners sugar
3 large egg whites
¼ t. cream of tartar
Candy Decorations: Chocolate drops, colored sugars, raisins nuts, etc.
By Cristina Acosta ©2007 – 2015