GINGERBREAD COOKIES

Gingerbread Cookies are very delicious and irresistible cookies flavored with ginger and molasses, a perfect way to enjoy holiday and Christmas.

You can mold them into any desired shape and decorate using sugar, sprinkles or icing of your choice. The cookies turn out crisper when rolled thin and when rolled thick it turns out moist and chewy. So roll them as desired.

Preparation time : 30 minutes + 2 hours refrigerate
Serves : approx 30 cookies

Steps to prepare Gingerbread Cookies

Step I

• In bowl, add 2 cups of all purpose flour, ground ginger, cinnamon, baking soda, salt, mix well and keep aside.
• In a large bowl with electric mixer, add vegetable shortening, sugar, molasses and beat until its smooth.
• Beat in the egg.
• Add vanilla extract, fresh ginger, dry ingredients and stir until its combined. This dough will be stickier than most other cookie dough. (Check tip below)
• Transfer this dough onto a plastic wrap. Pat it to form a square or a circle, cover it and refrigerate for 3 hours until its firm.

Step II

• Preheat the oven to 350 degree F. Grease the baking sheet with shortening.
• Divide the dough into parts. While rolling one part, wrap and refrigerate the other parts.
• Place the dough on floured  wax paper / parchment paper. Sprinkle even the top of dough with flour to prevent it from sticking to the rolling pin.
• Roll out the cookie dough into 1/4 inch thick. If you want softer cookies roll them thick.
• Using cookie cutter, cut the cookies and transfer them to the baking sheet placing 2 inch apart.  Form a ball using left over scarps and refrigerate it for few minutes before rolling again.
• Repeat the process for remaining dough.

Step III

• Bake the cookies for 8 to 12 minutes until the edges are set and crisp. Time may vary depending on size of the cookies. Let it cool for 2 minutes.
• Gingerbread cookies are ready. You can decorate with sugar, sprinkles or icing. Happy holidays.

Tip:

• If the dough is sticky add additional flour. You may have to vary amount of flour depending on the weather condition. I always judge the amount of flour depending on the look and feel of the dough.
• If you find it difficult to roll or if the dough is sticky, you can refrigerate it for some more time to become firm. Add little more flour while rolling and cut them out. Brush off the excess flour from the cookie before baking.
• If the dough cracks while rolling, then let it sit at room temperature to warm slightly, about 10 minutes.
• Increase the amount of sugar if you like the cookies to be very sweet.
• Butter can be substituted for vegetable shortening.

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