Merry Christmas! Thought I’d share a recipe for some of the treats we’re enjoying these days around my parents’ house. Holy yum! These gingerbread cookies are the shiz-nit. To be sure, they will not be around here much longer…
Gingerbread Cookies
- 1 cup butter
- 1 cup sugar
- ½ tsp salt
- 1 cup molasses
- 2 T white vinegar
- 1 egg, beaten
- 5 cups flour
- 1 ½ tsp baking soda
- 1 T ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
Cream butter, sugar and salt. Stir in molasses, vinegar, and egg. Sift together and add the remaining ingredients. Chill mixture overnight. Divide into fourths. Roll one part of dough at a time while refrigerating the remainder. Place on greased cookie sheets and bake at 375 degrees about 5 minutes. Cookies will keep several months in airtight container and indefinitely in freezer. Makes 55-65 cookies. Decorate with cream cheese frosting.
Cream Cheese Frosting
- 8 oz. cream cheese, softened (make sure to use full-fat version, or it won’t turn out!)
- Powdered sugar (about 3 cups, but I never measure exactly)
- Vanilla (about a tablespoon or so)
Whip cream cheese until creamy and smooth, then add vanilla and powdered sugar until frosting reaches desired taste and consistency.
