Taste of Home
Gingerbread Snow Globe
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
YIELD: about 12 dozen (2-inch cookies).
I make a big batch of these gingerbread cookies every Christmas to give to co-workers and family. For a festive decoration, arrange cutouts in a large clear jar to look like a snow globe. —Kelly Kirby, Mill Bay, British Columbia
Ingredients
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1/2 cup warm water
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2 tablespoons white vinegar
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1 cup shortening
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1 cup sugar
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1 cup molasses
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6 cups all-purpose flour
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3 teaspoons ground cinnamon
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3 teaspoons ground ginger
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2 teaspoons baking soda
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1 teaspoon salt
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1/2 teaspoon ground cloves
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Light corn syrup
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Coarse sugar
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Assorted sprinkles
Directions
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1.
Mix water and vinegar. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. 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.
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2.
Divide dough into 6 portions. Shape each into a disk; cover and refrigerate 2 hours or until firm enough to roll.
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3.
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.
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4.
Using a new paintbrush, brush corn syrup onto edges of cookies; dip into coarse sugar. Decorate with sprinkles. Let stand until set.
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5.
For snow globe, place coarse sugar in a decorative glass jar. Arrange cookies in jar. Decorate jar with ribbon.
Nutrition Facts
1 (2-inch) cookie: 87 calories, 3g fat (1g saturated fat), 0 cholesterol, 70mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 1g protein.
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