Chewy Gingerbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Flour, white, 4 cup Baking Soda, 1 tsp Salt, 1 tsp Ginger, ground, 1 tsp Cinnamon, ground, 1 tsp Cloves, ground, 1/2 tsp Crisco, 1 cup Granulated Sugar, 1/2 cup Light Brown Sugar, 1/3 cup Light Molasses, 1/3 cup Light Corn Syrup, 2/3 cup
Mix Dry Ingredients
Mix dry ingredients with fork:
* 4 cups of sifted flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ginger
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
In Large Bowl:
1. Cream together 1 cup Crisco and 1/2 half cup sugar and 1/2 cup light brown sugar.
2. Gradually add 1/3 cup light/mild molasses and 2/3 cup light corn syrup.
3. Gradually add dry ingredients to syrup mixture. You can mix by hand or with a mixer.
4. Shape the dough into 2 - 3 balls, wrap in wax paper and refrigerate for 15 minutes.
Roll the Dough
Place a small open pan of flour on the counter. Spread flour on the counter or on wax paper, if preferred. Take the balls of dough from the refrigerator. Flatten them a little with your hands and rub with flour before rolling.
If dough is slightly sticky, flour the rolling pin frequently and rub the dough often with a sprinkling of flour as you roll the dough. If dough is somewhat crumbly and harder to roll, press rolling pin hard and make a few cookies at first. The second rolling will be easier and the gingerbread dough will become moister with each rolling.
When dough is 1/4 inch thick, dip cookie cutter into flour pan before every cut. If you plan on using raisins for decoration, cut raisins in half and gently press into cookies before baking. With a well-floured spatula, lift shapes from dough and place on greased cookie sheet.
Bake the Gingerbread Cookies
Bake @ 350 degrees for 8 minutes. Depending on the size of the cookie cutters, the dough should yield approximately 36 gingerbread cookies. Children love to make a gingerbread house with the last of the dough.
Once baked, the gingerbread cookies will be very moist and delicate. After a few minutes gently loosen from the cookie sheet. When firm, move them to a surface to cool. When they are completely cool, place them in a tin or plastic container, separating each layer with wax paper until you are ready to frost.
Number of Servings: 36
Recipe submitted by SparkPeople user GINACARIDAD.
Mix dry ingredients with fork:
* 4 cups of sifted flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ginger
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
In Large Bowl:
1. Cream together 1 cup Crisco and 1/2 half cup sugar and 1/2 cup light brown sugar.
2. Gradually add 1/3 cup light/mild molasses and 2/3 cup light corn syrup.
3. Gradually add dry ingredients to syrup mixture. You can mix by hand or with a mixer.
4. Shape the dough into 2 - 3 balls, wrap in wax paper and refrigerate for 15 minutes.
Roll the Dough
Place a small open pan of flour on the counter. Spread flour on the counter or on wax paper, if preferred. Take the balls of dough from the refrigerator. Flatten them a little with your hands and rub with flour before rolling.
If dough is slightly sticky, flour the rolling pin frequently and rub the dough often with a sprinkling of flour as you roll the dough. If dough is somewhat crumbly and harder to roll, press rolling pin hard and make a few cookies at first. The second rolling will be easier and the gingerbread dough will become moister with each rolling.
When dough is 1/4 inch thick, dip cookie cutter into flour pan before every cut. If you plan on using raisins for decoration, cut raisins in half and gently press into cookies before baking. With a well-floured spatula, lift shapes from dough and place on greased cookie sheet.
Bake the Gingerbread Cookies
Bake @ 350 degrees for 8 minutes. Depending on the size of the cookie cutters, the dough should yield approximately 36 gingerbread cookies. Children love to make a gingerbread house with the last of the dough.
Once baked, the gingerbread cookies will be very moist and delicate. After a few minutes gently loosen from the cookie sheet. When firm, move them to a surface to cool. When they are completely cool, place them in a tin or plastic container, separating each layer with wax paper until you are ready to frost.
Number of Servings: 36
Recipe submitted by SparkPeople user GINACARIDAD.
Nutritional Info Amount Per Serving
- Calories: 147.1
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 108.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.4 g
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