Gingerbread Cookies For Gingercake House Recipes

GINGERBREAD (FOR COOKIES OR A GINGERBREAD HOUSE)

Steps:

• In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
• Remove from heat; stir in soda (it will foam up).
• Stir in margarine till melted.
• With a fork, stir in egg, then flour.
• On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
• Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
• Cut with cutters.
• Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
• Makes about 3 dozen 3" gingerbread people.
• NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.

GINGERBREAD HOUSE COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes. , Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.

EASY GINGERBREAD HOUSE COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
• Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
• Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.

GINGERBREAD CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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 until easy to handle, about 4 hours or overnight., Preheat oven to 350°. 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 until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.