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Martha's Gingerbread Cookies Recipe

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This recipe for Martha's Gingerbread Cookies, by , is from Matha's Cookbook with Love to my Family and Friends, 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:  
Martha Marzigliano

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:

2 1/4 cups flour
1 teaspoons ground ginger
2" piece fresh ginger, grated (optional)
1 teaspoon baking soda
1 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter , softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon orange juice or water
1/4 cup molasses
1/4 cup sugar

ICING INGREDIENTS:

1 cup of powered sugar
2 teaspoons corn syrup
2 teaspoon Milk (Depending on the thickness you use or or less)
1 1/2 teaspoons of pure vanilla or almond extract


Directions:
Directions:
Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
Mix the butter and 1 cup sugar.
Add the egg and beat until fully incorporated.
Add the orange juice ( any citrus juice or water) and molasses until combined.
Add in the dry ingredients in small batches until just combined.
Refrigerate for 2-3 hours

Preheat the oven to 350 degrees.

In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)


Bake for 9-11 minutes.

In a medium side, add the powdered sugar, corn syrup, extract and milk until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)

Number Of Servings:
Number Of Servings:
About 35 cookies
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
THE BEST HOLIDAY COOKIES EVER!

I first tried this recipe about 2 years. This year. I finally manage to do the best gingerbread cookies, since I started two years ago.

If you donít have the orange juice feel free to use water, the orange juice really makes the flavor pop. It doesnít taste like orange, it is similar to when you add coffee to a chocolate cake batter to intensify the chocolate flavor. It is like a secret ingredient that makes the cookie go from good to award winning!

I am warning you ahead of time, please put this dough in the fridge! 2-3 hours will work magic. If you donít you will have a mess of sticky dough on your hands. Forming them will be a nightmare and they will get FLAT. Chill the dough and you wonít regret it it works out for you.



 

 

 

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