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Gingerbread cutout cookie recipe




Source of Recipe


BBR


Recipe Introduction


Posted by: CookieCarol ******This is a recipe that is at least 100 years old and came from a bakery in Germany. My Grandma lived next door to the bakery lady and she gave Grandma this recipe. I also make my gingerbread house with this recipe.





List of Ingredients




1 cup molasses (or sorghum)
1 cup butter
2 cups sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 cup buttermilk
2 tsp baking soda
6 cups flour


Recipe



Mix butter, molasses, sugar, and spices in large mixer bowl and beat until light and fluffy. Mix baking soda in with buttermilk (it will foam, give it enough room) and add to butter mixture along with the flour. This makes a thick dough. Chill dough for 30-60 minutes. Roll on floured surface ¼ inch thick. Cut with cookie cutters. Bake on an ungreased cookie sheet for 8-10 minutes in a 350º oven. Larger cookies will take longer to bake.
The cookies will be soft if you only brown them to a dark beige color, but will be crisp and crunchy if you bake them to a deep golden brown.
This recipe calls for no eggs.

I use a combination of molasses and sorghum. I like it better than either by itself. My combo is probably 2/3 sorghum and1/3 molasses.

I always use half whole wheat flour. You know the flour isn't a true measurement. Add enough till the dough feels not-too-sticky. Try not to get too much flour, it makes the cookies dry.

I prefer the cookies with nuts, raisins or Craisins, and coconut. Since I hate big pieces of fruit peeking out of the cookie and getting scorched, I put the fruit and coconut along with part of the flour into the food processor and chop it into little pieces-about the size of a BB. This is just my preference.