La La Land

Old World Gingerbread

My mom made these every Christmas and I LOVE these cookies.  They are traditional gingerbread- not quite as sweet as you might be used to.  But they are delicious and a Robinson family tradition. 

6 cups of all purpose flour

1 Tablespoon of Ginger

2 teaspoons of ground cinnamon

1 ¼ Teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup packed brown sugar

1 cup molasses

2 eggs

2 teaspoons finely shredded orange peel

½ teaspoon finely shredded lemon peel

In a medium mixing bowl, stir together flour, ginger, cinnamon, baking soda, and salt; set aside.  In a large mixing bowl beat butter with an electric mixer on medium speed for about 30 seconds.  Add brown sugar and beat until fluffy. 

In a small saucepan bring molasses to boiling.  Add hot molasses to butter/sugar mixture; beat on low speed until combined. 

Add eggs, orange peel, and lemon peel.  Beat on low speed until combined.

Add flour mixture in to wet mixture, stir with a spoon until mixed. 

Divide dough into two portions.  Wrap each portion in waxed paper or clear plastic wrap (sometimes I use gallon size baggies).  Chill about 1 hour in the fridge.  This will make it easier to handle.

Grease a cookie sheet, set aside.  Preheat oven to 350 degrees.

On a lightly floured surface roll dough, one portion at a time to ¼ inch thickness.  Using cookie cutters, cut dough into gingerbread people or shapes, rerolling trimmings as necessary. 

Arrange cutouts 1 inch apart on the prepared cookie sheet. 

Bake in 350 oven for about 7 minutes or until the edges are firm and light brown.  Cook on cookie sheet for 1 minute.  Transfer to wire rack to cool completely.

Top with your favorite icing.  I use a lemon glaze (basically a container of store bought frosting, heated on the stove with milk and lemon juice) and dunk the cookies in it.  Easy!