Grandma Maude’s Soft Gingerbread Cookies
Ingredients:
- 1c white sugar
- 1c butter (shortening could be an alternative)
- 1c molasses
- 1 c soured milk cream (add 3t soda into 1 T vinegar, then add to milk just before adding to batter)
- 1 egg
- 1t each of cinnamon, cloves, nutmeg, and ginger
- ½ t salt
- 6-8c flour—depending on how sticky/structured you prefer your dough; I tend to add even more flour during the rolling and cutting process
Instructions:
- Cream shortening and sugar
- Add molasses and egg, and continue to cream mixture
- Add soured milk mixture, spices, salt, and flour
- Refrigerate batter before rolling and cutting into shapes on a lightly floured board
- Roll on a lightly floured surface and cut into shapes
- Bake for 10 minutes at 350°F. If the cookies are really fat (thick) it may take 12 to 13 minutes. Keep an eye on the oven. They will not indent when you touch them when ready to come out.
- For big, fat gingerbread men, leave dough about ½ inch thick (much thinner for other cookies)
Orange Butter Icing Recipe
Ingredients:
- 3c icing sugar
- 1c soft butter
- zest of one or two oranges
- enough orange juice to mix into a fondant or play dough type consistency
