I’m pretty excited about ginger right now. It fights inflammation and can help regulate blood sugar, serum cholesterol, and cortisol levels. Not that I’m chowing down on Gingerbread cookies for health reasons (although I am making some ginger tea). But for the holidays, these cookies are a fun, special treat, even for some gift-giving!
Using fruits and nuts to decorate allows for creative input from cookie-bakers of all ages- easier and less messy than frosting! Makes approx. 15 cookies.
- 1 stick butter
- 1/2 c. brown sugar, packed
- 1/2 c. molasses
- 1/4 c. water
- 2 1/2 c. flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 TBS. (or more) fresh grated ginger (or sub powdered ginger)
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- OPTIONAL: 1/4 tsp. cayenne pepper
- Cashew pieces (for smiles)
- Dates and sweetened dried pineapple (for hair)
- Pecans, almonds, and chocolate chips (for misc.)
1. Cream in mixer, several minutes on high: > 1 stick butter > 1/2 c. brown sugar, packed
2. Add the following, beating just until blended: > 1/2 c. molasses > 1/4 c. water > 2 1/2 c. flour > 1/2 tsp. salt > 1/2 tsp. baking soda > 1 TBS. (or more) fresh grated ginger > 1/2 tsp. nutmeg > 1/4 tsp. allspice
3. Refrigerate dough several hours, or longer. (Dough will keep in refrigerator for several weeks, wrapped in plastic.) Roll dough out to 1/4″ thickness (easily accomplished rolling it between 2 pieces of plastic wrap, floured some as needed). Cut into gingerbread people.
4. Decorate cookies before baking, using the following, or your own creations: > Cashew pieces (for smiles) > Dates & sweetened dried pineapple (for hair) > Pecans, almonds, and chocolate chips (for misc.)
5. Bake cookies at 375 degrees for 10 to 12 minutes.