Lyons Family Cookbook

Gingerbread Cookies

--- COOKIES ---

1

cup

brown sugar

1

cup

butter

1

cup

Grandma's molasses

1

egg

1

tsp

baking soda

1

tsp

allspice

1

tsp

cloves

1

tsp

ginger

3

tsp

cinnamon

2

cup

whole wheat pastry flour

2 1/2

cup

unbleached white flour

--- FROSTING ---

3

Tbsp

butter

1/2

box

sifted powdered sugar (2 1/4 - 2 1/2 cups)

2

Tbsp

milk

3/4

tsp

vanilla

1/8

tsp

cinnamon

1

COOKIES: Cream together butter and brown sugar. Add molasses and an egg and blend until smooth. Add dry ingredients and mix until well combined. Shape the dough into a large ball. Place dough in a bowl, cover and put in refrigerator for 2 to 3 hours.

2

Spread dough into 3 equal lumps. Sprinkle flour lightly onto counter top. Using rolling pin, roll out dough balls until approximately 1/8" thick. Using a gingerperson cookie cutter, cut out the cookies. Place about an inch apart on a greased cookie sheet.

3

Bake at 350° for 5 minutes. Let cool in pan before removing. Makes about 108 cookies.

4

FROSTING: In small mixer bowl, beat butter till light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining powdered sugar & cinnamon. Beat in additional milk, if necessary, to make frosting of spreading consistency. Put frosting in pastry bag and squeeze on as desired.

Author Notes

I have always admired pretty decorated cookies at Holiday Time, but what looks pretty doesn't always taste very good. That was my feeling exactly about Gingerbread cookies ... until I found this recipe in 1987 in Parent's Magazine. The spices are just right and they are the only chewy gingerbread cookie I've ever found. It has become a family favorite. Also, whenever I have taken this cookie to a cookie swap, I am always asked for the recipe because it is sooo good.