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Decorative Ginger Cookies

Add a festive ribbon to gingerbread boys to hang on your Christmas tree or display in other creative ways. Use different shapes of holiday cookie cutters for variety, if you wish. —Cheryl Wilt, Eglon, West Virginia

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.