Gingerbread Cookies

Smelling gingerbread cookies brings back many holiday memories for me. These spicy and aromatic goodies remind me of 'old world' baking, when treats were much more savory than sweet.

This gingerbread cookie recipe can be used to make your own gingerbread people or houses. Don't forget that these cookies are also a perfect last-minute Christmas gift idea.

Get creative with this dough! You can save some of it for making these gorgeous cookie ornaments, or use the cookies as homemade name tags.

Place your gingerbread delights in a handmade origami box, wrap with a pretty ribbon and you've got yourself a great inexpensive homemade gift.

Ingredients

You'll need:

- 1 c butter
- 1 c brown sugar
- 1 T ginger
- 1 T cloves
- 1 T cinnamon
- 1 c corn syrup
- 1/4 c molasses
- 2 large eggs
- 1 1/2 t baking soda
- 5 1/2 c flour (separated)


Note: To make the gingerbread cookie ornaments, make two separate batches of the dough. In one batch use brown sugar with black strap molasses to make a darker cookie. In the other batch, use white sugar and fancy molasses for a lighter cookie.

Cream together butter and sugar. Add spices and beat until mixture is fluffy. Add syrup, molasses and eggs. Blend well. Mix soda into 2 cups of flour and beat into the creamed mixture. Mix in enough remaining flour to make a pliable, workable dough.


Wrap tightly in saran wrap and chill for one hour. Roll out on a heavily floured piece of parchment paper to 1/4" thick. Transfer the rolled out dough to the freezer for 15 min.

If you are making gingerbread cookie ornaments, return to that tutorial now.


Cut out shapes. Place your gingerbread shapes on a cookie sheet lined with parchment paper. Bake at 350F for 10min until done. Cool and decorate with icing.

Icing

- 2 c icing sugar
- 1/2 c unsalted butter, room temperature
- 1 t vanilla extract
- 1 1/2 T milk

Store your gingerbread cookies in an air tight container for up to one week.

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