Ever since I married into my husband family, these have been a part of our Christmas tradition. Aunt Shauna is famous for these cookies and nobody can make them just like her. But don’t let that stop you from trying! They are so delicious and the BEST cut-out gingerbread cookie you will ever have!
The great thing about this recipe is it makes a large gingerbread mix. So you can gift some away or just have it ready for the holidays! You simply mix together your flour, sugar & spices then cut in the shortening till it’s combined. It will last up to 3 months so you can make this ahead of time too.
I LOVE Bob’s Red Mill. All of their products are just my favorite. Their organic unbleached white all-purpose flour is freshly milled from organic hard red wheat and it’s not enriched with any additives! Yay!!! Make sure you pick up a bag for all your cookie/baking needs for the upcoming holidays!
So once you make the mix, you add 3 cups to a large bowl, an egg and some molasses. Stir it all together to form a dough. It smells so good too!
Oh and try not to sample too much of it ;).
Form it into a ball and place onto a lightly floured surface. Flour your rolling pin a little as well.
Roll the dough to about 1/4″ thickness.
Now the fun part! Cut the cookies! Then repeat until you don’t have enough dough to make a gingerbread man.
Carefully pick up the shapes and place on prepared cookie sheets. Bake at 350 for 8 minutes or so. You don’t wanna over bake them unless you like a more crisp cookie. I like mine on the soft side!
While they are baking, mix up your glaze.
Here is the thing about the glaze. I love almond extract but if that is not your thing, vanilla (I would use clear if possible) would be great too. I understand that almond extract has a distinct flavor and some people just are not into it. But I have to say, I love the flavor and feel like it goes wonderful with the ginger flavored cookies.
Spread on the glaze while the cookies are still warm (but not too hot). Then press a red & green chocolate candy into the mans belly, hehe. You can use a pastry brush or a knife. Brushing on the glaze is much faster!
If you notice in the pictures that some of the cookies have a clear looking glaze and some the glaze is more white. If you wait to frost the cookie after they have cooled, the glaze will look more white. Either way they will taste awesome, but if you brush on the glaze while they are warm, the glaze will clear.
Okay side note, is it just me or do gingerbread cookies remind you of the movie Shrek? I kinda have a weird thing with movies. Quotes are always coming to my mind. I wouldn’t say I have a great memory, but when it comes to movies I kinda do. Anyone else this way?
I think Santa would love a plate of these this year. Or they would be perfect for a cookie exchange or holiday party! .
We are so lucky to have Aunt Shauna make these every year. She really is the gingerbread cookie pro.
So tell me, are you a gingerbread fan?! I can’t wait for you to make these cookies! Christmas just wouldn’t be Christmas without these cookies! Enjoy!
- FOR THE MIX:
- 8 cups Bob's Red Mill Organic Flour
- 2 cups sugar
- ¼ cup baking powder
- 1 Tablespoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 Tablespoon ginger
- 1 Tablespoon cinnamon
- 2 cups shortening
- TO MAKE THE COOKIES:
- 3 cups mix
- 1 egg, slightly beaten
- ⅓ cup molasses
- FOR THE GLAZE:
- 1 cup powdered sugar
- ½ teaspoon almond or vanilla extract
- 2 Tablespoons hot water
- red and green chocolate candies
- FOR THE MIX:
- In a large bowl, sift the flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well.
- Add the shortening and with a pastry blender, cut in till combined. Store in an air tight container (It does not need to be refrigerated). Use the mix within 10-12 weeks (makes approx. 13 cups of mix).
- TO MAKE THE COOKIES:
- In a medium sized bowl, add 3 cups of mix, 1 egg slightly beaten and ⅓ cup molasses. Mix until blended.
- Roll out on slightly floured surface or non-stick baking mat to ¼" thickness. Use desired sized gingerbread man (or woman) cookie cutter. Gently lift each cookie and place on a parchment or silpat lined cookie sheet.
- Bake at 350 degrees for 7-10 minutes. For a softer cookie, don't bake too long.
- FOR THE GLAZE:
- In a small bowl mix together the powdered sugar, water and desired extract till smooth. Spread over slightly cooled cookie. Press 2 chocolate candies into the cookie if desired.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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