Recipe: Gingerbread cookies
Hello! Happy holidays! Welcome to the week of Christmas. Every day this week up until Saturday the 25th, I will post an entry featuring–of course–food. So let the blogging and cooking begin…
As with most desserts containing warm, rich spices of ginger, cloves, nutmeg, and/or cinnamon, gingerbread cookies are a tasty holiday treat. I usually like to bake these and snickerdoodles to give away during Christmas. I’m posting the recipe a few days before Christmas just in case you’d like to have them all wrapped up in pretty ribbon for your guests by the holiday.
The first time I ever bit into a gingerbread man was when I was in the seventh grade, and my friend, Jennifer, had baked a dozen as my Christmas present. They came neatly wrapped inside a paper box designed to look like a little gingerbread house. At first, I didn’t think I’d like the spicy cookies–I didn’t like much of anything with ginger in them, let alone dessert–but I was pleasantly surprised that the cookies were very delicious. In fact, the spices made them perfect for munching on a cold winter’s day. Gobble them up with a glass of milk by the fire, and you’ve got a true American Christmas. And as always, if the Blind can Cook it, you can too.
Recipe: Gingerbread Cookies
Summary: An easy recipe that doesn’t require molasses. Originally from All Recipes. Number of cookies made depends on the size of your cookie cutter. Usually makes 15 to 30 cookies.
- 1 (3.5 oz.) pkg. butterscotch pudding mix
- 1.5 c. all-purpose flour
- 1/2 tsp. baking soda
- 1.5 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 c. packed brown sugar
- 1 egg
- 1/2 c. butter, softened
- In a med. bowl, cream together butterscotch mix, butter, and brown sugar until smooth. Stir in egg.
- In a separate bowl, combine flour, baking soda, ginger, and cinnamon. Stir in the pudding mixture. Cover and refrigerate until firm, about 1 hr.
- Preheat oven to 350 degrees. Grease a cookie sheet.
- On a floured board, roll out dough to 1/8″ thickness using a rolling pin. Use a cookie cutter (I have both gingerbread man and mitten shapes) to cut into shapes. Place about 1″ apart on the cookie sheet.
- Bake for 10 to 12 min. or until edges are golden brown. Cool on a cooling rack. Decorate with frosting if desired.
Cooking time (duration): 45
Diet type: Vegetarian
Meal type: dessert
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.