Decorative Ginger Cookies
Taste of Home
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Field editor Cheryl Maczko of Reedsville, West Virginia adds a festive ribbon to her gingerbread boys. They can be hung on a tree or displayed in other creative displays. “Use different shapes of holiday cookie cutters for variety, if you wish,” she adds.
SERVINGS: 48
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
Ingredients:
- 1 cup sugar
- 1 cup molasses
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 egg
- 5-1/2 cups all-purpose flour
- 3 teaspoons baking soda
- 3 teaspoons cream of tartar
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Frosting of your choice, optional
Directions:
In a large mixing bowl, combine the sugar, molasses, water, oil and egg. Combine the flour, baking soda, cream of tartar, ginger and cinnamon; add to molasses mixture and beat until combined. Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters of your choice. Using a floured spatula, place cookies 1 in. apart on greased baking sheets. If cookies will be hung, use a plastic straw to make a hole about 1/2 in. from the top of each.
Bake at 375° for 10-12 minutes or until edges are lightly browned. Use straw to reopen holes. Remove to wire racks to cool completely.
Decorate with frosting if desired. Let dry completely. Thread ribbon through holes. Yield: 4 dozen.