#Gingerbreadcookies – Eat, Crave, Create http://eatcravecreate.com Creating the life we crave through food, crafts, family, faith, and fun! Wed, 04 Dec 2019 12:41:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://i0.wp.com/eatcravecreate.com/wp-content/uploads/2019/10/cropped-EatCraveCreate_Logo_Final2_wTagline.png?fit=32%2C32 #Gingerbreadcookies – Eat, Crave, Create http://eatcravecreate.com 32 32 167748195 Gingerbread Cookies http://eatcravecreate.com/gingerbread-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=gingerbread-cookies Wed, 04 Dec 2019 12:41:06 +0000 http://eatcravecreate.com/?p=230 December 4th is National Cookie Day! Celebrate by making these wonderfully soft gingerbread cookies.

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Gingerbread

This will be your new favorite gingerbread recipe. This is a soft cookie, not a crispy one.
Course Dessert

Equipment

  • Rolling pin
  • Cookie cutters
  • Baking sheet
  • Spatula
  • Mixer – stand mixer preferred
  • Parchment or Silpat baking liners

Ingredients

  • 1 cup Crisco shortening *
  • 1 cup sugar
  • 1 cup molasses
  • 2 Tbsp white vinegar
  • 1 large egg beat lightly with fork
  • 5 cups all purpose flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • 4 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • flour for rolling cookies

Instructions

  • Preheat oven to 375°.
  • Cream shortening and sugar.
  • Add molasses, vinegar and egg and mix until blended.
  • If using Bosch, remove beaters and replace with kneading arm.
  • Combine remaining ingredients; use whisk or fork to mix together.
  • Add dry ingredients a cup at a time to mixture and mix until dough pulls away from side of bowl.
  • Place dough in sealed container and refrigerate 4 hours – overnight. (Overnight is best!)
  • Lightly sprinkle cutting surface with flour. Use as little flour as possible for best results.
  • Divide dough into four balls. Keep extra dough refrigerated.
  • Roll dough into desired thickness. Cut shapes and place on parchment or Silpat lined baking sheet. (No need to grease the pan.)
  • Bake at 375° for 6-10 minutes depending on size and thickness of cookie.
  • Remove cookies from oven when they look "not quite done." Allow to cool on cookie sheets for a couple of minutes, then gently place on cooling racks to finish cooling.
  • Decorate!

Notes

  • I definitely prefer Crisco to store brand shortening. It is one of the few things in which I notice a significant difference.
  • My mixer of choice is Bosch. I’ve been using Bosch for almost 40 years.  Before adding dry ingredient mixture, I remove the beaters and replace with the kneading arm.
 
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