Gingerbread Cookies: Recipe and Inspiration! – Just Imagine – Daily Dose of Creativity

Gingerbread Cookies: Recipe and Inspiration!

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I just can’t imagine fall without Gingerbread Cookies! Yesterday I bought my first  “fall shaped” cookie cutters! 🙂 I have  pumpkins, few different shaped leaves and of course Gingerbread man!  And I can’t wait to make these adorable cookies and to celebrate fall! I will try this recipe, I hope it will taste good! I Halloween is around the corner ,  so I must learn it very well , then I can grab some more  ghost and witch cookie cutters , and make this cookies again! 🙂  Now I’m going to buy food colors , so I can decorate my cookies and have good fun! 🙂 And you can take a look at this photo album I made, there are some really inspiring cookie looks! Happy fall ya’ll! 🙂

Gingerbread Cookies Recipe:

Ingredients: 

  • 6 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup shortening, melted and cooled slightly
  • 1 cup molasses
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1 egg
  • 1 teaspoon vanilla extract

Directions:

  1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Original recipe makes 6 dozen

PREP  20 mins

COOK 12 mins

READY IN 4hrs

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