Gingerbread cookies aren’t necessarily my favourite, but they’re a hit with the little kids!!! My son had fun cutting these out with me. 🙂  It makes a mess and takes longer to cook with little kids, but it’s teaching them how to work in the kitchen and building memories! It’s worth the time and energy. Most of the time. 😉

Recipe from Betty Crocker’s Cookbook.

Gingerbread Cookies

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups flour (you can substitute some of this for wheat flour)
2 tsp baking soda
2 tsp ginger
1 tsp allspice
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp salt

Beat brown sugar, shortening, molasses and water in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Roll dough 1/4″ thick on floured surface. Cut with floured gingerbread cutter or other shapes. Place about 2″ apart on greased cookie sheet.

Bake at 350F for 10-12 minutes or until no indentation remains when touched. Cool completely, about 30 minutes. Decorate with frosting and/or candies.

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