I make a big batch of these gingerbreads every Christmas to give to co-workers and family. For a festive decoration, arrange cookies in a large clear jar to look like a snow globe. —Kelly Kirby, Westville, Nova Scotia
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- 1/2 cup warm water
- 2 tablespoons white vinegar
- 1 cup shortening
- 1 cup sugar
- 1 cup molasses
- 6 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- Light corn syrup
- Coarse sugar
- Assorted sprinkles
- Mix water and vinegar. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses. In another bowl, whisk flour, cinnamon, ginger, baking soda, salt and cloves; add to creamed mixture alternately with water mixture, beating well after each addition.
- Divide dough into six portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut dough with assorted holiday cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove to wire racks to cool completely.
- Using a new paintbrush, brush corn syrup onto edges of cookies; dip into coarse sugar. Decorate with sprinkles. Let stand until set.
- For snow globe, place coarse sugar in a decorative glass jar. Arrange cookies in jar. Decorate jar with ribbon. Yield: about 6 dozen (4-in. cookies).
Originally published as Gingerbread Snow Globe in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p71
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