THE BEST GINGERBREAD COOKIE RECIPE. Seriously. Bring It. I Will FIGHT You.
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Watch now to learn how to make the best gingerbread cookies ever. Or just scroll down for the (less fun) recipe.
How to Make the Best Gingerbread Cookies in the World
Merry Christmas y'all. I am sat in my lounge today with the Christmas tree all decked out and carols playing on Amazon Prime and I was inspired to share some holiday cheer in the form of a festive recipe. Please send me pictures of your results and share a festive recipe of YOUR Christmases past on instagram or twitter #drunkandnostalgicwithevenstar.
So this is a recipe that comes from my mom by way of a little known (and now ancient) publication called the Canadian Cook Book. Which I consider to be my birthright and inheritance along with the vintage pyrex that we used when making these cookies but which my mom lost/gave away or something a million years ago with out telling me and now christmas is ruined for ever
Just kidding.
Love you mom.
Anyways...
We made these gingerbread cookies EVERY Christmas and they are are a thin, crisp, spicy gingerbread biscuit. When I was a kid we used to spend an afternoon putting all different colours of icing and whatnots on them. I make them every year and now I just eat them plain because I am not 5 and sugar makes my jeans shrink in the wash.
But they are just as good without all the decoration.
Ingredients
- 1/2 cup shortening (if you live in the UK you might be more familiar with the term whipped vegetable fat in the form of TREX or Crisp n' Dry)
- 1/2 cup granulated white sugar
- 2/3 cup molasses (again if you are in the UK this is known as black treacle)
- 1 egg
- *2-3 cups Port. You can also use Sherry or Brandy or even Bourbon will do in a pinch. Under no circumstances substitute tequila or Baileys. I have tested extensively with these two substitutes with disastrous results
- 3 and 1/2 cups flour (white all purpose NOT self raising which is stupid flour with which you have no control over your leavening)
- 2 teaspoons baking soda (or bicarbonate of soda as they say here in England)
- 1/2 teaspoon salt
- Powdered ginger and cinnamon to taste. The original recipe calls for 1 and a 1/2 and 1 teaspoon respectively but this is wendy. I put in at least 2 tablespoons of ginger and 1 of cinnamon.
You can get some of my designs on lots of cool items at my redbubble store like this super cute throw blanket
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Method
1. Put on some Christmas music
2. Pour your self a glass of Port
3. Measure and Mix all your dry ingredients together. Remember that sugar is a WET ingredient
4. Melt and cool the shortening either in the microwave or on a stove stop and put it in the biggest mixing bowl you have. You will be adding the dry to the wet.
Have a glass of port while you are waiting for that shortening to cool. You don't want to cook the egg when you mix it up
5. Add sugar, molasses, and egg to cooled shortening and mix well
6. Mix your dry into your wet about ½ cup at a time until you get a stiff dough
7. You are now ready for another glass of Port. That dough is pretty stiff. You deserve a break
8. Divide the dough into two for easier handling and chill
9. Have some Port while you wait for the dough to chill and wallow in the nostalgia of childhood Christmases past
10. Roll half the dough out to 1/4 or 1/8 inch thickness on a floured surface and use cookie cutters to cut into shapes. The 1/4 inch will give you a slightly softer more spreading gingerbread cookie
11. Have another glass of Port. This is hard work. It's important to stay hydrated
12. Put cut out shapes on a lightly greased cookie sheet and Bake at 375 degrees F (190-ish C) for 10 to 12 minutes
Try not to get drunk and distracted by Pinterest. These go from gorgeous gingery ninja stars to carbonised sadness in an instant
13. Get bored of all the rolling and baking and eat the rest of the dough raw with the rest of Port. It is like magic ginger fudge that makes you happy and sad at the same time
14. Call your mom and tell her you love her and her cookies were the best cookies ever
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