My Wife’s Gingerbread Cookie Recipe

Putting a recipe for something I don’t cook on my blog is something I normally wouldn’t think of doing. The recipe my wife uses to make gingerbread cookies needs to be preserved. The newspaper clipping is starting to fall apart and won’t last to many more years. I think the gingerbread cookies are great, but I am not a gingerbread cookies expert. Our son Ian on the other hand I would say is. I swear my wife could give him 500 and that might last just a week.

This recipe showed up in the local newspaper in 1993 just around Christmas time. My wife had been trying different gingerbread cookie recipe for a few years at that time. Those other recipes I wouldn’t call a complete failure but the weren’t very good. I still remember the first time I tried this recipes cookies, honestly I wasn’t expecting any good. They were great and my wife has been making them since then, which when I do the math means she is closing in on about 4000 cookies.

The decorating of them sure makes them look fantastic and thankfully doesn’t hurt the taste. I think the decorations isn’t necessary but it is Christmas and my wife loves doing it. In my eyes the cookies are so good they don’t need anything added to them. Only bad part about all the cookies she has made is I only get to eat the rejects before Christmas day. Every year I keep hoping that there are lots that don’t turn out perfect, so only 7 out of the 150 this year.

5 cups all-purpose flour

2 teaspoons ground ginger

1 and 1/2 teaspoons baking soda

1 teaspoon ground cinnamon 1 teaspoon ground cloves

1/2 teaspoon salt

1 cup shortening (my wife uses lard)

1 cup sugar

1 egg

1 cup molasses

2 tablespoons vinegar

Stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large mixing bowl beat shortening for 30 seconds. Add sugar and beat until fluffy. Add egg molasses, and vinegar, beat well. Beat in flour mixture, stirring in last part with a spoon until well mixed ( my wife stirs in a cup full). Divide dough into thirds. Cover and chill about three hours or until easy to handle (my wife wraps each portion in plastic wrap and refrigerates over night).

Roll dough 1/8 thick. Cut with cookie cutter. Place on a greased cookie sheet (my wife uses parchment paper on the cookie sheet). Add additional dough for hair if desired. Bake in a 375 oven for five to six minutes or until done. Cool on cookie sheet for one minute, then remove and cool thoroughly. If desired, decorate with icing and candies.

About Graham Stewart

This is me on a bad day.
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3 Responses to My Wife’s Gingerbread Cookie Recipe

  1. Thank you – and your wife – for that recipe. I will try it to make gingerbread men for the local kids.

  2. eBookFoodie says:

    Vinegar? That’s interesting! They look adorable!

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