Gingerbread Cookies Recipe
By Maxine Aschenbrener (12-1-24)
Hey stingers!
Holiday season is right around the corner! We all know that when holidays come round it attracts family and friends, and with these guests, there must be food to accompany the occasion! And now you may be wondering “What can I make?”
Let’s start off with some classic cookies!
Gingerbread cookies (recipe from NYT cooking)
1 cup light brown sugar
1 cup light molasses
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
¼ teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4 to 4½ cups all-purpose flour, more for rolling dough
Royal icing and cinnamon candies for decorating (optional)
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Step 1
In a small saucepan, combine the brown sugar, molasses and vegetable shortening. Place over medium-low heat and stir until the mixture is melted and smooth. Remove from heat and mix in baking soda and ¼ cup of cold water. Set aside and allow the mixture to cool to room temperature.
Step 2
Add the egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to ½ cup more if the dough seems sticky. Shape the dough into a ball, cover with cling wrap and refrigerate for at least 2 hours up to 24 hours.
Step 3
Preheat the oven to 350ºF. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to ¼ inch thickness, and cut into any shape you desire. Arrange on baking sheets about 1½ inches apart, and bake until risen and no longer shiny, about 10 minutes. Once they are done, take them out of the oven, and allow cookies to cool. If you wish, decorate with royal icing and cinnamon candies, or whatever you like. Store in an airtight container at room temperature for 4-5 days, and 10-12 days in the fridge. Or store in the freezer.
Holiday season is right around the corner! We all know that when holidays come round it attracts family and friends, and with these guests, there must be food to accompany the occasion! And now you may be wondering “What can I make?”
Let’s start off with some classic cookies!
Gingerbread cookies (recipe from NYT cooking)
1 cup light brown sugar
1 cup light molasses
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
¼ teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4 to 4½ cups all-purpose flour, more for rolling dough
Royal icing and cinnamon candies for decorating (optional)
________________________________________________________________
Step 1
In a small saucepan, combine the brown sugar, molasses and vegetable shortening. Place over medium-low heat and stir until the mixture is melted and smooth. Remove from heat and mix in baking soda and ¼ cup of cold water. Set aside and allow the mixture to cool to room temperature.
Step 2
Add the egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to ½ cup more if the dough seems sticky. Shape the dough into a ball, cover with cling wrap and refrigerate for at least 2 hours up to 24 hours.
Step 3
Preheat the oven to 350ºF. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to ¼ inch thickness, and cut into any shape you desire. Arrange on baking sheets about 1½ inches apart, and bake until risen and no longer shiny, about 10 minutes. Once they are done, take them out of the oven, and allow cookies to cool. If you wish, decorate with royal icing and cinnamon candies, or whatever you like. Store in an airtight container at room temperature for 4-5 days, and 10-12 days in the fridge. Or store in the freezer.
