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Gingergread Cookies?
Feed Me - lerdo
Does anyone know of a recipe for gingerbread cookies that they really love?  I've never made them before, and while I know I could just Google a bunch of recipes, I thought someone here might have a recipe that they're especially fond of.

Thanks in advance. :)

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JEW *squeeeee*

Nope never made de gingerbread, hon... sorry.

I've never made gingerbread, but I love it, so if you find a good recipe, please let me know!

I don't really have a recipe for gingerbread cookies but my grandmother makes the most amazing molasses cookies. I live and die by them. If you'd like that recipe, let me know.

Molasses Ginger Icebox Cookies

4 cups of flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup dark molasses
1/2 cup pure vegetable oil
1 large egg, beaten
1/2 cup boiling water
(additional sugar for rolling cookies in)

Combine the first 8 ingredients in a large bowl. Add molasses, shortening and egg. Mix until well blended, using an electric mixer. Beat in 1/2 cup of boiling water.

Separate dough into 2 or 3 batches, placing batches on waxed paper and rolling or pressing to an even thickness. Wrap in waxed paper and chill for an hour.

Preheat oven to 400 F. Cut chilled dough into tablespoon full sizes. Roll dough in your hands into balls and roll in additional sugar. Place dough on ungreased cookie sheet 2 inches apart. Bake until cookies are puffed, and cracking on top or until tester inserted in center comes out with some moist crumbs attached. Do not overbake!! These cookies will continue baking slightly on the sheet and it is far better to underbake these cookies than overbake them.

Leave cookies on sheet for a couple minutes then transfer to racks to cool.

*My grandmother bakes batches and batches of these every Christmas and sends them to my uncle as his gift. They are incredibly moist and delicious. And the recipe really isn't as difficult as it sounds. Kids love rolling the dough in sugar. I used to help my grandmother every Christmas and its one of my fondest memories. Hope it works well for you!

I *JUST* made gingerbread cookies last week - they were a smash hit with the kiddies (who ended up eating more of the toppings instead of putting them on the cookies themselves. ;) And the adults really enjoyed the extra bite of lemon zest. The recipe is in the Joy of Cooking cookbook, which calls for you to let the dough rest 2 hours before baking - but we made six cookie sheets full straight from the mixer, the dough was just VERY sticky:

* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon ground ginger
* 1 3/4 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 6 tablespoons unsalted butter
* 3/4 cup dark brown sugar
* 1 large egg
* 1/2 cup molasses
* 2 teaspoons vanilla
* 1 teaspoon finely grated lemon zest (optional, but it tastes fantastic)

#1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl, beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses, vanilla, and lemon zest and continue to mix until well blended.

Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.

Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.

Cut out cookies with desired cutter. (At this stage, we added hard "decorations" like red hot candies, nuts, sprinkles, and dried fruits like craisins and cherries to our cookies!)

Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.

Oh, these sound very tasty... *adds to to-do list for wkend* Thanks so much! I'll let you know how they turn out. I can't wait to eat make them. ;) nomnomnom

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