Christmas Gingerbread Cookies

Christmas Gingerbread Cookies

1/4 cup milk
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp vanilla
3/4 tsp baking soda
1/2 cup stick margarine, melted
1/4 tsp lemon juice
1/2 cup molasses
2 cups flour
1/2 cup brown sugar
1/2 tsp cinnamon

Sift together flour, baking soda, and spices; set aside.
In another bowl combine melted margarine and brown sugar together until well combined. Add milk, molasses, vanilla and lemon juice. Add flour mixture. Mix well.
Let chill in fridge for about an hour.
Preheat oven to 350°F.
Take cookie dough out of fridge, roll and shape into various shapes and decorate with sprinkles or chocolate chips for eyes, mouth, and buttons if desired.
Tranfer cookie shapes to ungreased cookie sheet and bake for 9-10 minutes.
Eat right hot of the oven or transfer to wire racks to cool.



Rolled Molasses Cookies - Gingerbread

3 1/2 cups flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1 1/2 tsps ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/8 tsp allspice
3/4 cup butter
1 cup sugar
1 cup molasses
2 tbsps water or rum

Icing:
2 cups powdered sugar
1 tsp vanilla
2 tbsps milk

Combine dry ingredients.
In mixing bowl beat the butter and sugar until fluffy.
Add the dry ingredients alternately with the molasses and water, beating well.
Chill 2 hours.
Roll dough on a floured board to an 1/8th inch thick.
Cut out with a 4 or 5 inch gingerbead man cutter.
Bake on a greased cookie sheet at 375 degrees for about 8 minutes.
Cool on pan 1 minute, then cool on a wire rack completely before icing.
For icing: stir together the powdered sugar and vanilla and add just enough milk to make the icing spreading or piping consistency.



Christmas Soft Orange-Clove Gingerbread Cookies

1 cup unsalted butter or margarine
1/2 tsp salt
3 1/4 cups flour
1/4 tsp ground nutmeg
1 1/2 tbsps grated orange zest
2 tsps ground cinnamon
1 tsp baking soda
1 tablespoon ground ginger
1 tbsp water
1 1/2 cups light brown sugar
1 large egg
1/2 tsp ground cloves
2 tbsps dark molasses

Mix all dry ingredients together and cut in the butter.
Add the wet ingredients. Knead a few seconds.
Roll out on a lightly floured surface pretty thick, about 1/4 inch. Cut out cookies and bake at 350°F for 13-14 minutes.