Gingerbread Cookies
Delicious gingerbread cookies, easy to make, and make great holiday gifts.
Ingredients
- 2 cups and 1/2 flour
- 1/2 teaspoon ground cloves
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 1/2 cup shortening
- 1/2 teaspoon ginger
- 1 egg
- 1 teaspoon and 1/2 cinnamon
- 1/2 cup molasses
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Mix slowly until all ingredients are combined well.
- Be sure and scrape the sides of the bowl before the final mix on medium speed.
- Cover with plastic wrap and refrigerate for one hour.
- Prepare the optional “button gum drops” by cutting them in half and placing in a bowl on the table.
- Place the dough ball on a floured surface.
- Flip it over, making sure all edges have a little flour dust on them.
- Roll the dough to between 1/4 and 1/8 inch thickness.
- Press the floured cookie cutters all the way through the dough, over and over until the dough is totally covered in cutouts.
- Place them on the baking sheet about an inch apart.
- Put two spice drops on each cutout for buttons.
- Bake for 8 minutes.
- Prepare the next batch while these are cooking.
- Once done, let cookies cool on sheet for a couple of minutes and then remove CAREFULLY with spatula to a cooling rack.
Notes
Remember to keep your rolling surface, dough, and cookie cutters dusted with flour to keep things from sticking.
Trick for keeping soft:
If your cookies get hard in the container, place a slice of bread in the container. Cookies will absorb moisture and be soft the next day. Discard bread and repeat if necessary.
If your cookies get hard in the container, place a slice of bread in the container. Cookies will absorb moisture and be soft the next day. Discard bread and repeat if necessary.