"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Christmas Gingerbread Cookies Recipe

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This recipe for Christmas Gingerbread Cookies, by , is from Leo Favorite Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger (double for a spicier cookie - taste and adjust)
2 teaspoons cinnamon (add 1 extra teaspoon for a spicier cookie - taste and adjust)
1/4 teaspoon ground cloves
1/4 teaspoon allspice
6 tablespoons melted butter
1 tablespoon melted shortening
2/3 cup light brown sugar
3/4 cup dark molasses

Directions:
Directions:
Sift flour, baking soda, salt, ground ginger, cinnamon, ground cloves, allspice into a bowl. In another bowl ( I use a whisk until well blended). Set aside. In Kitchenaid mixer with the paddle attachment, add melted butter, melted shortening, light brown sugar and molasses; beat in the egg. Turn mixer to low and add flour mixture, half at a time until incorporated. Dough will be sticky and will form a ball. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours or overnight. Will last a week until ready to bake. I always make this ahead of cookie baking day.

Preheat the oven to 350 degrees. Prepare your cookie sheets with parchment or silicone pads. On a floured surface (preferable granite), roll out a softball size of each piece of dough to 1/4 inch thick, dusting with flour, if needed. Use your cookie cutters and a spatula to transfer to cookie sheet. and arrange an inch apart (they will not spread when baked). chill 15 minutes. Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack and cool, then decorate with Royal Icing.

Royal Icing: Sift 2 tablespoons meringue powder (found in the baking aisle or at joann craft stores) and 1 pound confectioners' sugar into a large bowl. Beat in 6 tablespoons water with a mixer until glossy with soft peaks. Tint with food coloring, if desired.

To Draw: Transfer the icing to a ziplock plastic bag; snip the tip of one corner. For dots, hold the bag at a 90 degree angle. For outlines, hold it at a 45 degree angle. Pipe onto the cooled cookies.

To Fill: Draw an outline with the icing from one bag. Thin the icing with milk or water until it's the consistency of glue and spread inside the outline - this is called a flood coat. The outline will keep the icing in place.

Number Of Servings:
Number Of Servings:
Depends on cutters
Preparation Time:
Preparation Time:
20 minutes for dough
Personal Notes:
Personal Notes:
My favorite Christmas cookie to decorate! I have so many fond memories of you and your sister making the people and your favorite was always the reindeer. My cookie cutters are all from my Grandma Gorski, and as you know there are a lot of them!

When decorating, remember to have fun. Invite friends over and send cookies home so they remember the experience. Share the recipe as well. It is all about spreading the joy of the season.

You can make these spicy as I enjoy since my favorite drink (other than coffee) is chai tea. I included both measurements. Remember that the icing is very sweet so if decorating use the spicier version.

 

 

 

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