School is out, which means we are in the final countdown toward Christmas. I’m making cookies with the kids, which is equal parts fun and frustrating as they argue about who gets to use which cookie cutter first. My kids could fight about what air tastes like if given the opportunity.
We are on to sugar cookies today, but ended up making Gingerbread Cookies last weekend. The recipe I use is pretty easy to work with and forgiving, so it’s great if you really want to get into decorated cutouts. If you need to distract restless kids, I highly recommend baking up a batch, and investing in a few dollar tubes of icing from the store so they can decorate and be distracted from arguing about that whole air thing.
Gingerbread Cutout Cookies
- 2/3 cup shortening
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 3 cups flour
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. grated nutmeg
- 1/2 tsp. salt
- 1 tsp. baking powder
- In a large mixing bowl, cream shortening and sugar. Add molasses and egg, mixing well to combine.
- In a separate bowl, combine flour, cinnamon, ginger, cloves, nutmeg, salt, and making powder, stirring well.
- Gradually add the flour mixture to the sugar mixture, mixing to form a soft dough. Wrap dough in plastic wrap and chill for a couple of hours.
- On a floured surface, roll out dough to 1/4-inch thickness. Cut out cookies with desired cutters and transfer to a baking sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes until edges are firm. Transfer to a cooling rack and let cool completely. Decorate as desired.