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Our Lady's Loom, Larder, and Laundry
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Subject Topic: good / soft gingerbread cookie? Post ReplyPost New Topic
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Maddie
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Posted: Sept 30 2009 at 2:55pm | IP Logged Quote Maddie
My children recently ordered a gingerbread man at an old fashion bakery and they are hounding me to make a batch. I don't have a good tried and true gingerbread cookie recipe, does anyone have a good recipe they can share with me? They really want a soft cookie not a crunchy gingerbread.

Thanks!

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JodieLyn
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Posted: Sept 30 2009 at 3:24pm | IP Logged Quote JodieLyn
This is my favorite gingerbread cookie, I use dark corn syrup instead of molasses (just don't like that flavor) and shortening can be replaced with butter BUT shortening will be a softer cookie and butter crisper. Also a thicker rolled out cookie will be softer than a thin rolled out cookie
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GINGERBREAD COOKIES
1 c shortening
1 c sugar
1/2 t salt
1 egg
1 c molasses (I use dk corn syrup)
2T vinegar
5 c flour
1 1/2 t baking soda
1T ginger
1 t cinnamon
1 t cloves

thoroughly cream shortening, sugar and salt. stir in egg, molasses and vinegar; beat well.

sift together dry ingredients; stir into molasses mixture. chill about 3 hrs

On lightly floured surface, roll to 1/8 in. Cut with boy cutter. place 1 inch apart on greased cookie sheet. Use red hots for faces and buttons.

Bake at 375 about 6 min. cool slightly then remove from cookie sheet. When thoroughly cool use frosting to decorate

Makes 8 doz



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JodieLyn
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Posted: Sept 30 2009 at 3:45pm | IP Logged Quote JodieLyn
oh!!!!!!!

I almost forgot they are SO MUCH BETTER if you use fresh grated ginger root vs the pwd stuff in the spice aisle.

Since it's fresh and not pwd I usually heap the tablespoon and that usually does the trick.

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Jodie, wife to Dave
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Maddie
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Posted: Sept 30 2009 at 3:48pm | IP Logged Quote Maddie
Thank you, Jodie! I really appreciate all the tips too.

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florasita
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Posted: Oct 01 2009 at 9:10am | IP Logged Quote florasita
we love the recipe from one of the moosewood cookbooks . I don't have it right now but I can tell you what makes them soft is the butter is melted and always if wanting a more soft cookie use more brown sugar than white .

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