Gingerbread cookies are found everywhere, this version was traditional of pioneers in the 1840s in Nauvoo, Illinois. type: refrigerated, rolled makes: 3 dozen 1/2 cup granulated sugar 1/2 cup molasses 1/4 cup + 2 tablespoons vegetable oil 1/4 cup hot water 1 egg 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon pinch of salt 1 teaspoon ground ginger 3 to 3-1/2 cups all purpose flour Combine sugar, molasses, oil, and hot water. Whisk in the egg. Add the remaining ingredients and mix well. Use enough flour to make a soft dough. Cover and refrigerate 1-2 hours. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully peel off top layer of wax paper. Cut out shapes and place on cookie sheets about 2" apart. Bake about 10 minutes. Transfer to wire racks to cool. |
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Gingerbread Cookies |