Ingredients
-
-
1/2
-
1/2
-
1/2
-
3 1/2
-
1/4
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
1/4
-
Directions
Katy’s Gingerbread Cookies, Holiday favorite that family, coworkers, and friends ask for every year , I’ve made these a few years in a row now and they are perfect! To accommodate my son’s dairy allergy, use a stick of unsalted margarine in place of the butter (which essentially makes these vegan), and I double the ginger and cinnamon amounts since we like spicier cookies This year I ran out of powdered sugar so I skipped the icing/glaze and instead sprinkled them with colored sugar before putting them in the oven Worked great and made it easier for my son to help with the decorating , We too have some allergies in the family and have to stay away from egg and dairy Wheezards comments about subbing the shortening for butter worked great! These are even better than the age-old recipe my mom makes sshh don’t tell her! We used 2/3 white flour and 1/3 wheat flour and they turned out just fine
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Steps
|
1
Done
|
Preheat Over to 350*. |
|
2
Done
|
Blend Together Butter and Sugar Until Fluffy. |
|
3
Done
|
in a Separate Small Bowl Combine Molasses and 5 Tbls. Water With a Fork. |
|
4
Done
|
Stir Molasses Mixture Into Butter Mixture. |
|
5
Done
|
Sift Together Remaining Dry Ingredients. |
|
6
Done
|
Sift Again, and Then Stir Into the Butter Mixture, 1/2 a Cup at a Time, Until Blended. |
|
7
Done
|
Wrap Dough in Waxed Paper and Refrigerate For Several Hours. |
|
8
Done
|
You Can Also Freeze the Dough at This Point For Several Weeks. |
|
9
Done
|
When Ready to Bake - Take Dough Out of Fridge a Part at a Time. |
|
10
Done
|
Grease Cookie Sheets. |
|
11
Done
|
Roll Out on Lightly Floured Surface Until Thin, Roughly 1/8 of an Inch Thick. |
|
12
Done
|
Cut Dough With Floured Cookie Cutters. |
|
13
Done
|
Bake About 8 Minutes. Cookies Should Be Just Slightly Browned on the Bottom. |
|
14
Done
|
Let Cool on Rack. |
|
15
Done
|
For Icing: Combine Confectioners Sugar, a Few Drops of Water and a Few Drops of Food Coloring. |
