Did you know that an upside down gingerbread man makes a perfect reindeer cookie? You just need some icing and a little imagination.
I was pretty proud of myself for how these turned out. Not only the fact that I was able to decorate them and they looked good but the cookie itself. I seem to have issues with sugar cookies and, while this isn’t a sugar cookie, it is pretty similar. But, the dough rolled out well and the cookies came out pretty clean. I may have made a few a little thicker than intended but I think that made for a softer cookie.
The only change to the recipe, listed below, is that I didn’t have enough molasses. In reading how much was in a jar, I think I may have needed the whole jar and it was not full. I didn’t actually measure out the molasses, just poured it all in.
1 1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground allspice
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
Mix together molasses, brown sugar, water and shortening.
Sift together the flour, baking soda, salt and spices. Add to the sugar mixture and mix well. Cover and refrigerate for at least two hours.
Preheat oven to 350*. Roll dough 1/4 inch thick on a floured surface. Cut with floured gingerbread cutter. Place about 2 inches apart on a cookie sheet. Bake for 10-12 minutes. Cool and decorate as desired.
Note – it said to use a greased cookie sheet. We have air bake pans and I tend to use them ungreased, even if it says to grease them.