Old Fashioned Gingerbread Cookies Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Steps:

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.
• In a large bowl, whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
• Add softened butter, evaporated milk, and molasses. With an electric mixer, start on the lowest speed so that the liquid doesn't splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
• With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.
• The dough should be stiff enough to handle without sticking to your fingers, so if it's still too wet and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
• When the dough is smooth, roll it out to ½-inch thickness on a very well-floured surface.
• Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. Continue to add as much flour as necessary to the dough, the rolling pin, and the cookie cutters to prevent the dough from sticking. Place shapes onto prepared baking sheets.
• Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy, cake-like texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

OLD-FASHIONED GINGERBREAD COOKIE RECIPE FROM 1868

Steps:

• In a large mixing bowl, cream together softened butter, sugar, and molasses.
• Beat eggs lightly and add to the butter and sugar mixture.
• Add spices, salt, and baking soda, and stir well to combine.
• Gradually add flour, stirring to combine, until dough reaches a good consistency for rolling.
• Sprinkle flour on counter and on rolling pin and roll out cookies to about 1/4 inch thickness. (If you prefer a crisper cookie you can roll them out to 1/8 inch instead.)
• Cut out shapes with your favorite cookie cutter and bake cookies at 350 degrees for 9-10 minutes. (9 minutes will give you a softer cookie.)

OLD FASHION GINGERBREAD

Steps:

• Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.

OLD FASHIONED GINGERBREAD COOKIES

Steps:

• Combine first four ingredients in large bowl.
• Add eggs.
• Mix dry ingredients together and add to wet.
• Mix well.
• Cover and refrigerate overnight.
• Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
• Bake at 350 degrees for 10 minutes.
• These cookies freeze well and are softer and more flavorful after freezing.

CLASSIC GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 cookie sheets with parchment paper.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Beat in molasses and egg until combined.
• Whisk flour, ginger, cinnamon, cloves, and salt together in a separate bowl. Stir into butter mixture until just combined.
• Roll dough into teaspoon-sized balls and place 2 inches apart onto the prepared cookie sheets.
• Bake 1 sheet at a time in the preheated oven until edges of cookies are firm, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.

GINGERBREAD COOKIES

Steps:

• In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky)., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool., For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.