Gingerbread Cookies

By December 16, 2015 Food, Market Recipes No Comments

Recipe from Klaire Howerton, FMO Market Manager

It’s hard to picture the holiday season without gingerbread cookies.  While most people bake and eat these ginger flavored treats around Christmastime, my mom would make them year round when I lived at home!  Aside from the spicy ginger flavor, my favorite thing about these gingerbread cookies is the texture – they look crispy on the outside after being rolled in white sugar and baked, but they are surprisingly soft when you take a bite.  This recipe makes a LOT of cookies, so it’s perfect for making a big batch of treats to give as Christmas gifts.  The cookies also freeze well, so you can enjoy some when you bake and some later!  To add even more gingerbread flavor, you can add some chopped crystallized ginger into the cookie batter – you can find crystallized ginger at FMO from Down to Earth Foods.

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Gingerbread Cookies

5 cups all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon ground cloves

1 cup softened butter

1 cup sugar

1 egg

1 cup molasses

2 tablespoons vinegar

1/2 teaspoon salt

1/2 cup chopped crystallized ginger (optional)

Grease a large cookie sheet with butter.  Stir together flour, baking soda, spices and salt.  Cream butter and sugar until fluffy.  Add egg, molasses and vinegar to the butter/sugar mixture and beat well.  Add to the flour mixture and mix well.  Add crystallized ginger and mix.  Cover the dough and chill for 2-3 hours.  Shape the dough into small balls and roll in white sugar.  Bake in a 375 degree oven for 5-6 minutes.  Cool on a wire rack.  Makes several dozen cookies.

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