Grandmoms Gingies Gingerbread Cookies Recipes

Steps:

• Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
• Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Steps:

• MIX shortening, brown sugar, and molasses thoroughly.
• STIR in water.
• MEASURE flour by dip-level method.
• BLEND all dry ingredients.
• STIR in and chill.
• ROLL 1/2 inch thick
• Cut with 2-1/2 inch round cutter.
• Place far apart on a lightly greased baking sheet.
• Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
• Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
• I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.