Recipe by Cooking to Perfection
Yum yum. A christmas classic! Makes 2 1/2 inch size cookies
Top Review by Rose is Rose
Whatever negative thoughts I have of this recipe is not the poster's fault. This recipe appears in a Betty Crocker cookbook that I received as a wedding gift 27 years ago and Elaine posted it exactly as it is written in the book. I had never made them and decided to give it a try after I saw it here. They are very easy to mix up, but it is a struggle to roll the dough. It is nearly impossible to roll the dough thinner than the recipe calls for. On the plus side, once you make the cut and lift the cookie away, the dough will not tear or stretch. Arms and legs stay intact and it is also quite flexible; i.e., the cookies don't fall apart before you get them to the baking tray. It would make a very good recipe for children because the dough can withstand a lot of wear and tear. I didn't notice that the cookies got tougher with the progressive rolling. The cookies are soft and get pretty large as they bake. They are nicely spiced and look much like a bakery creation upon completion. I made two batches and got about 55 cookies made with a large (6" x 5") gingerbread man copper cookie cutter. I did bake them on parchment paper and didn't bother to decorate them. I wasn't wild about them, but my husband thought they were wonderful!! Elaine, thanks for the post! *Update:* My husband took these to give to co-workers. They got rave reviews! The most common comment was their softness.
- 1 1⁄2 cups dark molasses
- 1 cup brown sugar
- 2⁄3 cup cold water
- 1⁄3 cup shortening
- 7 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Directions See How It's Made
- In a large bowl, mix molasses, brown sugar, and shortening.
- Mix in remaining ingredients until incorporated.
- Cover and refrigerate at least 2 hours, and up to a week.
- Preheat oven to 350 (F).
- Roll dough 1/4 inch thick on floured board.
- Cut with floured gingerbread cutter.
- Place about 2 inches apart on lightly greased cookie sheet.
- Bake 10-12 minutes.
- Decorate with frosting.