“Grandma’s” Gingerbread Cut-Out Cookies
Ginger bread is one of the classic and traditional cookies people make for Christmas. The rich flavor from brown sugar and molasses is so good and the spices make the uniquely delicious taste.
Yield
36 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
boiling |
|
| ½ | cup |
butter
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
molasses
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | tablespoon |
ginger
ground |
|
| ½ | tablespoon |
nutmeg
|
|
| ⅛ | tablespoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
boiling |
|
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
molasses
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking soda
|
|
| 15 | ml |
salt
|
|
| 7.5 | ml |
ginger
ground |
|
| 7.5 | ml |
nutmeg
|
|
| 1.9 | ml |
cloves
|
|
Directions
Place the butter in a medium mixing bowl.
Pour boiling water over the butter.
Allow the butter to melt.
Add the brown sugar and molasses, mixing well.
Sift the dry ingredients together.
Add to the molasses mixture, stirring until completely blended. Chill. (Chilling overnight allows the seasonings to blend. Wrap in plastic wrap to do this.)
Roll out dough on floured board to ¼-inch thickness.
Cut with cookie cutters. Place on greased cookie sheets.
Bake in preheated 375-degree oven for about 10 minutes.
Remove from the cookie sheet and cool on a rack.
Frost and decorate as desired. Yield: about 4 dozen cookies depending on the size of the cutter.
(Original recipe is from Christmas Cookies, Wisconsin Electric Power Company (1961).
