Short and Sweet from 1780: Kids Love to Make and Eat these Soft Gingerbread Cookies

Not to inundate you with tons of information this month, because I know you’re busier than ever, but I want to share this recipe with you. It’s been handed down through generations for 289 years! It MUST be great, right? Click to get the recipe and latest news, including our December winner. Click to read more…

SOFT GINGERBREAD COOKIES (CIRCA 1780)

This recipe is 289 years old! It has been passed down through generations because it makes GREAT gingerbread men (or houses). Kids and adults both love to decorate them. I guarantee success because I have seen it myself. Even people who say they don’t like gingerbread LOVE them. I’ve made them for school parties, school fund-raisers, and youth group events - where I have sold out 3 complete recipes in a weekend.. That’s a ton of cookies!

Short on time? No problem. Mix up the dough one night, cover, and stick it in the fridge. Then, when you’re ready to bake, give them an hour to soften a bit, roll out, cut out, and bake away. If you’re short on time still, make decorating your third step. Make the icing and have fun!

INGREDIENTS

1 Cup shortening

1 Cup dark brown sugar

2 Cups dark (full-flavor) molasses (buy 2 bottles - one isn’t enough)

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. cream of tartar

1 Tbsp. baking soda

1 Cup buttermilk

9 Cups unbleached or all-purpose flour

Wax paper

Parchment paper

DIRECTIONS

1. Cream shortening and brown sugar. Add molasses slowly, stirring constantly. (KitchenAid mixer is indispensable!) Mix spices with cream of tartar and add to mixture.

2. Mix baking soda and buttermilk. Add alternately with the flour to the sugar and spice mixture. You may not need the whole 9 cups of flour, but you should end up with a fairly stiff dough. Chill dough at least 3 hours, or overnight.

3. Preheat the oven to 350 degrees F.

4. Roll dough out to about 1/2” thick between two pieces of wax paper: (Be careful to keep the rolled dough flat with no big lumps or thin places.) Cut dough with cookie cutters of your choosing and place on parchment-lined cookie sheet. (You can reuse the parchment paper throughout this baking process.) Brush with beaten egg wash for a shiny cookie. Bake for 9 minutes. When cool, decorate with Royal Icing.

ROYAL ICING

INGREDIENTS

3 3/4 Cups confectioner’s (powdered) sugar

3 Tbsp. meringue powder (Hobby Lobby & some grocery stores)

6 Tbsp. warm water (you can add more later if you need to)

1 tsp. almond OR vanilla flavoring (I like almond, but use vanilla if there’s a chance for nut allergies)

Food coloring, if desired

DIRECTIONS

Beat together. The longer you beat, the more airy and light the icing, but it will be harder to pour into a bottle. Since I use a squeeze bottle with a pointed tip, I only beat a couple of minutes and add a bit more water. If you’re using a bag, you might want the airy frosting (4-5 minutes of beating).

DECORATE

Fill pastry tube (bakery supply or Hobby Lobby) or plastic squeeze bottle with icing. If you use the bottle, you need to hold the bowl up high and pour slowly, using a spatula to help guide the icing into the bottle.

Squeeze icing onto your cookies as you like. Add cinnamon red-hots as desired for fun and flavor.

ENJOY!

DECEMBER GIVEAWAY WINNER

This month’s winner is Lura. Congratulations, Lura! You have won a watercolor painting from me. It’s of our dog, Taz, who was the inspiration for Ollie in my Banana Acres series. He’s the glue that holds the whole band together and is featured in each book.

MERRY CHRISTMAS TO YOU AND YOUR ENTIRE FAMILY!