Christmas Gingerbread Cookies

Can you believe that Christmas is tomorrow? I still can’t get over how quickly this year has gone by. We take the holidays very serious in my family. Everyone always comes together and it’s just a feast for 2 days, from morning until bedtime. There is food on every inch of the table and in every direction you look. I’m not sure what it is about the holiday season, but I get overwhelmed with the desire to bake. And, if you knew me, you’d know how odd that is because I’m really not a “sweets” guy. Although, I must say that my mom’s gingerbread cookies are among my favorite during Christmas. I’m very picky when it comes to gingerbread, too. They have to be seasoned perfectly and they can’t be too hard. I prefer mine more on the soft side and her recipe is perfect for eating and decorating. Since I’m not able to make it home this year for Christmas, I figured I’d make some of my mom’s gingerbread cookies myself. They’re super easy and I’m sure will soon become one of your favorite cookies too!

Gingerbread Cookies

2 sticks margarine, room temperature
1 cup sugar 1 cup molasses
1 egg
2 tsp white vinegar
5 cups flour
1 ½ tsp baking soda
2 ½ tsp ground ginger
1 tsp ground clove
1 tsp
1 tbsp cinnamon

With the paddle attachment on medium speed, cream together the margarine and sugar, this should take about 3-5 minutes. Once the margarine and sugar is creamed, add the molasses, vinegar and egg. Once all of your wet ingredients are combined, begin adding the spices and baking soda. After the spices have been added, lower your speed and add the flour one cup at a time to make sure it becomes incorporated. When all 5 cups have been added, the dough will be very thick and sticky. Place in an airtight container and refrigerate for at least 3 hours.

For baking Preheat the oven to 350°.

Remove dough from refrigerator and work with it in small amounts. Flour our workspace and remove half of the dough from your container. Add flour generously to make sure the dough doesn’t stick to you or your board. Form dough into a ball and flatten into a disk. Remembering to constantly add flour, roll out your dough until it’s about ¼ inch in thickness. Cut out your cookies and place them on a baking sheet lined with parchment paper. Place them in the oven to bake for about 6-8 minutes, until the edges are slightly golden. Let them cool before decorating with your favorite icing recipe and enjoy! Baker’s Note: The yield for this recipe will depend on the size of your cookie cutters. I usually get about 3 dozen for the size cookies shown above.

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