Holly Jolly Gingerbread Cookies


3/4 cup butter, softened
1/2 cup brown sugar, packed
1 egg
3/4 cup molasses
3 cups flour
1/4 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Powdered sugar for rolling out dough
Assorted candies and decorating sprinkles


Let’s Start Mixing-up some cookie dough!
Preheat oven to 350 degrees. Line a cookie sheet with foil and spray lightly with cooking spray. Set aside until ready to use.
In a large bowl, combine butter, brown sugar, egg, and molasses.
Stir in dry ingredients and mix completely. Cover bowl and put in refrigerator for 2 to 3 hours.
Take out small portions, about 1/4 cup or 1/2 cup, of the cookie dough, and roll out 1/4- to 1/2-inch thickness. Use powdered sugar instead of flour to roll out cookie dough. It won’t toughen cookies as flour does if too much is used.
Decorate cookies using candy and sprinkles or leave plain and ice and decorate after baked.
Bake for 8-10 minutes depending on the size of the cookies. Remove from oven.
Let cookies cool on cookie sheet for 5 minutes and carefully remove from cookie sheet to wire rack to cool another 10 minutes before using icing and decorating.




Gingerbread Day is Saturday, November 21. ..And what a great day it is!! While visions of sugarplums dance in some people’s heads, visions of gingerbread men dance in mine. I made up my first batch of gingerbread this morning and made them into big fat Thanksgiving Day turkeys to use as place cards with piped icing names on each one for our guests at our Thanksgiving Feast. Here is my all-time favorite Gingerbread Cookie recipe from my Batter Up Kids Delicious Desserts Cookbook. I have used this recipe for over 30 years and I hope you enjoy making (and eating!) these as much as my family and I do. Take a look at all of the adorable and festive Gingerbread -related products http://www.kidscookingshop.com/cook-bake-decorate/kids-holiday-baking-supplies


24.0 (2-inch) cookies


Monday, November 30, 2009 - 5:05pm


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