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
- 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
- In a large bowl, beat the first five ingredients until blended. In another bowl, whisk flour, baking soda, cream of tartar, ginger and cinnamon; gradually beat into molasses mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 375°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Using a plastic straw, make two holes at the neckline, about 1/2 in. apart.
- Bake 10-12 minutes or until edges are lightly browned. Use straw to reopen holes in cookies. Remove to wire racks to cool completely.
- If desired, decorate with frosting. Let dry completely. Thread ribbon or string through holes. Yield: about 4 dozen.
Originally published as Decorative Ginger Cookies in Taste of Home December/January 2007, p9
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