"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gingerbread Cookies Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gingerbread Cookies, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Barquis

Category:
Category:

Ingredients:  
Ingredients:  
Gingerbread Cookie Dough
1 cup butter or margarine
1 1/2 cups sugar
1 egg
1 1/4tsp orange juice
2 Tbsp light corn syrup
3 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
raisins optional

Icing
confectionery sugar (as much as needed for right consistency)
milk
food coloring (just a few drops; dark colors need less)
vanilla extract optional

Directions:
Directions:
Thoroughly cream together butter or margarine and sugar; add egg. Beat until light and fluffy. Add orange juice (add more if necessary) and corn syrup, mix well. Stir in dry ingredients into creamed mixture. Chill dough thoroughly; minimum of 2 hours. Preheat oven to 375. After chilled, remove from frig chunk of dough large enough to roll out at least a 12 in. diameter flat circle of dough. Rub some flour on the rolling pin, put some flour on the canvas, and ontop of chunk of cough, and begin to roll dough until approximately 1/4 inch think. Dip the cookie-cutter shape in some flour then begin to cut cookies with cookie cutter shape. Place cookies on ungreased, preferably insulated, cookie sheets, add raisins if desired, and bake for approximately 8 to 10 minutes. Remove from oven and let cool for 1 minute before removing the cookies from the cookie sheet. Let cookies completely cool, usually on a cooling rack, before icing.

Make as many different colors of icing as you like, but you will need to let icing on the cookies dry for at least 6 hours so that it doesn't drip. Note: this type of icing does not work for making gingerbread houses, etc. There are several online websites for that recipe that usually requires eggs whites.

Number Of Servings:
Number Of Servings:
24-36 depending on size of cookies
Preparation Time:
Preparation Time:
2 1/2 hours; 1 hour baking time
Personal Notes:
Personal Notes:
This is one of the cookie recipes that I make for the Christmas party, but usually 6 times the normal recipe amount. To keep the cookies soft and fresh after baking, store in an air-tight container. Tastes great with a glass of milk.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

293W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!