Gingerbread Cookie Recipe?

Question

I am looking for a Gingerbread Cookie recipe for making ornaments. It seems like all I can find are for edible cookies that would fall apart when you hang them on the tree.

Answer 1

You can protect them with clearcoat to save for future holidays, but this will mask the delicious spicy fragrance, so I'd just make more next year and enjoy the aroma this year. Prep time includes drying time and yield depends on the size of your cookie cutters. And please don't eat them!

3 tablespoons shortening
1/2 cup sugar
1/2 cup molasses
1 teaspoon baking soda
3 1/2 cups flour
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup water


Cream together shortening and sugar until light and fluffy; stir in molasses.
Sift dry ingredients together, then stir into the shortening mixture in 3 parts, alternating with 1/4 cup water each time.
Dough will be stiff.
Refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Cut the dough into 3 pieces and knead to warm slightly then roll out each piece about 1/4-inch thick.
Cut into desired shapes; use a straw to make a hole at the top if you're making an ornament.
Bake at 350 degrees F for 30 minutes.
Remove to cooling rack and let dry about 3 days.
Decorate as desired.

Answer 2

Cranberry Gingerbread Cookies:

1 14- to 15-ounce box gingerbread cake or cookie mix, plus the ingredients called for on the label directions
1/2 cup dried cranberries, finely chopped
1 teaspoon butter
1 cup coarse or regular granulated sugar

Heat oven to 350º F. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a

time. Dip the glass back into the sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.

Yield: Makes 2 dozen

Answer 3

Not exactly cookies,but delicious never the less. Gingerbread Squares With Cream Frosting. Ingredients 1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup packed light brown sugar 1/2 cup molasses 1/2 cup sour cream 2 large eggs Cream Cheese Frosting, recipe follows CREAM CHEESE FROSTING: Two 8-ounce packages cream cheese, at room temperature 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla extract Pinch salt 2 cups confectioners' sugar Directions Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies. In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely. Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts. In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days

Answer 4

GINGERBREAD COOKIE ORNAMENTS

1/2 c. butter
1/2 c. sugar
1/2 c. Mrs. Butterworth's syrup
2 c. unsifted flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp salt
1 tsp. ground ginger

In medium bowl cream butter, sugar and syrup. Sift dry ingredients together; blend into creamed mixture. Chill 30 minutes. Roll dough on floured board to 1/8 inch thickness, cut with cookie cutter. Place on ungreased cookie sheet. Bake in a 350 degree oven 8 to 10 minutes. Cool on wire racks. Yield: 2 dozen (5 1/2-inch) cookies

Answer 5

Gingerbread Cookies
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=20072

Gingerbread Snowflakes
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17103