Let me tell you the story about how two paths converged to make these cookies. First, when I was searching for cookie cutters to make the cinnamon brown sugar cookies for Ro's baby shower I found a goat cookie cutter in MiMi's cutters. My father-in-law loves gingerbread cookies and he has recently become a goat farmer, so I just knew I had to make him gingerbread goats!
On the other hand, we were at my aunt and uncle's for dinner the other night when my cousin Emily came home for Christmas break. She said she wanted to bake some gingerbread cookies as she loved them and it was Christmas. We left that night with a plan to bake cookies together while she was home from school. Sometimes things are just meant to be!
|Some of our cookies being decorated|
I started using this recipe after a massive gingerbread cookie recipe search last year. I went through what seemed like hundreds of recipes before I settled on making this one. I liked that it is a butter recipe. I don't cook with shortening. I don't mind if you do, I just tend not to as it is my preference to use butter. It also didn't cause for any exotic ingredients I would only use once. I was very happy with the way the cookies turned out. I am sure you will be too. They are the perfect combination of spice and sweet. They are sturdy but have a nice soft chew. Even people who didn't think they liked gingerbread loved these cookies and went back for more!
German Gingerbread Cookies
5 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp ginger
1 1/2 tsp cloves
1 tsp nutmeg
1 cup butter
1 cup sugar
1 cup molasses
1 tsp vanilla
- Mix together the flour, baking soda, salt and spices.
- In your mixer bowl, cream together the butter and sugar.
- Add the molasses, egg and vanilla. Beat until uniform.
- Add in flour about 1/3 at a time, stirring until just combined between additions.
- Once dough comes together, wrap tightly in plastic wrap and refrigerate for 4 hours.
- Preheat oven to 350 F.
- Working with about 1/3 of the dough at a time, roll on a floured surface to about 1/8" thick. Cut into desired shapes and place on cookies sheet.
- Bake for about 8 minutes. Let cool on cookie sheets for a couple of minutes, then remove to cooling racks to cool completely.
- Use royal icing to decorate and enjoy!