I want to make some gingerbread cookies to honor the passing of my grandma who always used to make them?

Question by questionette: I want to make some gingerbread cookies to honor the passing of my grandma who always used to make them?
She always made the best gingerbread cookies, but didn’t leave behind a recipe =[ she passed away today, and I really want to make the best gingerbread cookies ever, does anyone know of a good homemade recipe that they could lend me?

Best answer:

Answer by Lorie
My deepest sympathies to you and your family. But what a wonderful memory to your grandmother. This was my grandmothers recipe, maybe it is close.

1/2 cup Butter, softened
1/2 cup firmly packed brown sugar
1/4 cup shortening
3/4 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Sugar

Combine butter, brown sugar, shortening, molasses and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, salt and cloves. Beat until well mixed. Cover; refrigerate until firm (1 to 2 hours).

Heat oven to 375° F. Shape dough into 1 1/2-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten balls with glass dipped in sugar. Bake for 8 to 11 minutes or until set.

Add your own answer in the comments!

  1. jherder2@att.net says:

    sorry about your loss

  2. Nedra E says:

    I’ll see if I have a recipe to GIVE you… none of us will loan you… we’ll all GIVE our recipes freely.

    Meanwhile, I commend you for such a wonderful thing to do … in commemoration of your grandma.

    You should send an email to the Iron chefs on the Food Network and see if they can get you a recipe. Theirs are always super fabulous.

    Below are links to these recipes at the Food Network:
    Ginger Cookies
    Ginger Spice Cookies
    Emeril’s Gingerbread
    Bobby Flay’s Gingerbread Cookies
    Paula Dean’s Gingerbread Cookies

    From my “the Spice Cookbook”
    3/4 cup unsulphured molasses
    3/4 cup (1 1/2 sticks) butter or margarine
    - – - – - – -
    3 2/3 cup sifted all-purpose flour
    1 tsp double acting baking powder
    1 tsp salt
    1/2 tsp soda
    2 tsp ground ginger
    2 tsp ground cinnamon
    - – - – - – - – -
    3/4 cup dark brown sugar
    1 lg egg

    Heat molasses in saucepan large enough to mix cookies. Remove from heat & stir in bugger. Cool.

    Sift tog. next 6 ingredients. Add brown sugar and mix well. Stir into molasses/butter mix. Add egg & mix well. Chill 1-2 hrs or till dough is stiff enough to roll.

    Divide doubh in half. Roll each half 1/8 to 1/4″ thick on lightly floured board, chilling 2nd half while 1st half is being rolled & cut

    Use gingerbread-man cookie cutters dipped in flour. Place on lightly greasted cookie sheets. Decorate with raising or currants if you wish – or decorate after baking with sugar glaze.

    Bake in preheated moderate oven at 350deg F for 12-15 min or until lightly browned around edges. Cool on wire racks. Store in airtight container.

    ================================================
    My mom’s recipe just for you….
    Pt 1 & Pt. 2 mixed separately. Mix in separate bowls.

    Pt. 1:
    2 3/4 Cup flour . . . . . . . 1 TB baking powder
    1/2 tsp baking soda. . . . 1 tsp ground cloves
    1 tsp ground ginger . . . .1 scant TB cinnamon
    1/2 tsp salt

    Pt. 2:
    1 egg. . . . . . . . . . . . . . 1/4 tsp allspice
    1 c brown sugar . . . . . .2/3 cup dark molasses
    1/2 cup butter (or margarine)

    Simply mix part 1. Mix part 2. NOW mix them together by hand till all flour is mixed in. Divide dough into 2 balls. Refrigerate one ball and roll the other to 1/4″ thick. Cut with cookie cutter.

    You can decorate with raisins, nuts, etc. before cooking, or with with icing after cooking. Press these into place. Bake on greased cookie sheets at 375 deg F for 12 min.

    If you wish to make a hole to hang on the tree, do this while they are still warm after cooking.

    NOTE: These cookies swell a lot in cooking.
    . . . . . . .These cookies are hard gingerbread so they are good as tree decorations. Make ones for hanging on the tree SMALL sized.

    Frosting:
    1/2 cup sifted powdered sugar . . . 1 egg white
    a pinch of salt . . . . . . . . . . . . . . . . 1 tsp lemon juice

    Beat till light and fluffy. Cover it with a damp cloth. You can store it this way at room temperature for several days and it will stay good.

    To frost cookies, make wax paper cones.
    Take a triangle of waxed paper & take the middle with left thumb & forefinger. Take the Rt. point in the Rt. hand and roll the waxed paper into a cone so there is no hole at the end. Staple the open top end. Put icing into the cone. Fold the ends over side by side to close the top. Cut a tiny piece off the bottom of the cone. You now have made your frosting bag to apply frosting with.

    Have a wonderful Christmas. Your grandmother is looking down from heaven and she is VERY PROUD of you.

    My mom was born in 1912, by the way…. probably a contemporary of your grandma… or close to it.

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