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Decorative Ginger Cookies

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.

48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup sugar
1 cup molasses
1/2 cup water
1/3 cup canola 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 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

2 of 2

Decorative Ginger Cookies (continued)

Directions (continued)

completely.
Decorate with frosting if desired. Let dry completely. Thread ribbon
through holes. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 piece) equals 102 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 83 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.