If you need a last minute addition to the Christmas cookie jar, these gingerbread cookies would be fun. The dough is extremely easy to work with (NO STICK!) and the ginger spice flavor is just perfect.
I had fun decorating the cookies with my youngest son during a recent snow day. We ended up with an eclectic bunch of dudes.
Melissa’s Gingerbread Cookies
1 cup dark molasses
1/2 cup light brown sugar
1/2 cup granulated sugar
4 teaspoons ground ginger
4 teaspoons cinnamon
3/4 tablespoon baking soda
1 cup unsalted butter, softened
2 large eggs, lightly beaten
6 cups all-purpose flour
Royal Icing (recipe follows)
Assorted decorations, if you like
1. Preheat oven to 325℉.
2. Place the molasses, sugar, ginger and cinnamon in a large heavy saucepan over medium heat. When the sugar has melted, stir in the baking soda. When the mixture bubbles up, remove from heat.
3. Put the butter in a large mixing bowl. Add the hot molasses mixture and stir well. Let the mixture cool to about 90℉ (or until it is not too hot to stick your finger into), then add eggs. Using an electric mixer, gradually stir in the flour, 1 cup at a time to make a stiff dough.
4. Shape the dough into a rectangle and place it on a floured work surface. Roll dough out to 1/4-inch thickness. Cut into shapes and transfer them to baking sheets.
5. Bake cookies for 15 minutes. Cool on wire racks. When cool, decorate with royal icing.
Makes 3 to 4 dozen cookies
1 cup sifted confectioner’s sugar
1 large egg white
1. Mix sugar and egg white and beat until thick using an electric mixer.
Recipes from Martha Stewart
How about some hot Christmas music?
Check out Beth Marie Anderson on her Website where you can learn of upcoming tour dates and buy the music.