Specialgingerbreadcookies Recipes

EASY GINGERBREAD COOKIES

Steps:

• Cream shortening and brown sugar together.
• Add molasses, buttermilk, and eggs.
• Blend well and set aside.
• In a separate mixing bowl, sift flour, ginger, baking soda and salt together.
• Combine this mixture into buttermilk mixture.
• Mix well, cover and refrigerate overnight.
• Roll out dough on a lightly floured surface to 1/4 inch thickness.
• Cut into desired shapes using cookie cutters.
• Sprinkle with sugar.
• Bake at 400º for 10 to 12 minutes.

SPECIAL GINGERBREAD COOKIES

Steps:

• Preheat oven 350 degrees.
• Stir together flour, ginger, cloves, cinnamon, baking soda and salt; set aside.
• In a large bowl, beat butter with an electric mixer about 30 seconds; add brown sugar and beat until light and fluffy.
• Add molasses and vanilla to the butter mixture and beat on low until combined. To this, add the eggs, orange and lemon zest, beating on low to mix.
• Add flour mixture; stir with a spoon until combined.
• Divide dough into 4 portions; wrap each and chill about 1 hour.
• Grease cookie sheet. Roll out one portion of dough on a lightly floured surface approximately 1/4" thick. Best if not rolled thicker. (Tip: To keep things clean, roll the dough between two sheets of plastic wrap. Use immediately, refrigerate or place in freezer for future use. If frozen, defrost overnight in refrigerator. Keep refrigerated until ready to cut).
• Cut cookies to desired shapes and arrange 1 1/2" apart on a cookie sheet.
• Bake about 7 - 10 minutes or until edges are firm and light brown. Transfer to wire rack.

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.