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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies is from In Honor of Grandma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon pumpkin pie spice
1 1/2 teaspoon baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla
3/4 teaspoon lemon extract or juice
4 cups stone-ground or unbleached all-purpose flour, unsifted
Directions:
Directions:
Combine the sugar, ginger, nutmeg, cinnamon, p.p. spice, salt and baking soda and mix well. Add the butter, evaporated milk and molasses and extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. Dough will be stiff enough to handle without sticking to fingers. Knead for smoother texture. May refrigerate but not necessary.--Just add up to 1/2 cup additional flour if needed.
When dough is smooth, roll out 1/4" thick (or thicker if you like cake-like cookies) and cut into shapes.
Bake on greased cookie sheets in a preheated 370* oven for 10-12 min. Done when spring back at touch.
Number Of Servings:
Number Of Servings:
2-3 dozen
Personal Notes:
Personal Notes:
Red hot candies are good baked in the cookies as decoration. Also good iced.
Icing: Mix 1/2 cup powdered sugar with 1 Tablespoon milk or until pasty but not runny. Spread over warm cookies with knife. It will harden when it cools.
These are great at Christmas time.
Compliments of Williamsburg, VA

 

 

 

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