The making of gingerbread cookies came to be a Christmas tradition before we realised it. They are really good iced with a thin icing of powdered sugar and water. This recipe also works if you pat it into a cookie sheet for a gingerbread slice (ice with the same thin glaze).
Cream together:
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 1/4 tsp. salt
Stir in the following:
- 1 egg
- 1/2 cup molasses or treacle
- 1 Tbsp, white vinegar
In separate bowl, sift the following together, then add to creamed mixture:
- 3 cups flour
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
If the dough is too sticky, refrigerate for about an hour and then roll the dough out on a well floured board or table until it is about 1/4 inch thick. Cut shapes out, and place on a lightly greased cookie sheet. Bake at 375°F for about 10 minutes. Cool before frosting.
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