- 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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