Gingerbread cookies are pretty unique in flavor, as cookies go. They really do taste gingery and spicy, it’s sort of an invigorating flavor.
Also, they are delicious, and also, they are very amenable to being shaped into things.
For example, when we first made these we shaped them into mishkan themed objects – menorah, shulchan, mizbeach.
The recipe was taken from here:
The recipe is:
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 Tbsp ginger
1 3/4 tsp cinnamon
1/2 cup molasses – we used artificial maple syrup instead.
2 tsp vanilla
3/4 cup dark brown sugar
6 tablespoons margarine
1/4 tsp ground cloves
1 tsp lemon zest
Mix together flour and spices and baking powder
Beat margarine, sugar and egg together. Add in syrup, vanilla (and zest)
Stir in dry mixture.
Let the dough sit for at least 2 hours. (If you’re not dealing with it that day it can be refrigerated but should be room temperature when cooked)
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.(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– the ginger bread man is our favorite of course.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!).