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Food Blogger Cookie Swap - Clean Gingerbread Cookies

Posted Dec 12 2011 5:00am

When I heard about the Food Blogger Cookie Swap I had to do it! I love baking cookies and this idea of doing a nationwide cookie swap was so fun and nostalgic! I racked my brain for the perfect, tasty, clean and ship-able recipe and I found it in Gingerbread cookies. These happen to be my favorite Christmas cookies anyway so it fit me perfectly. Plus I was super excited to clean up my favorite cookie! So check out this recipe:

Ingredients on my lovely pink counter tops!
Ingredients: 2  &  1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 3/4 teaspoon pumpkin pie spice 1/4 teaspoon salt 1/4 cup whipped butter 2/3 cup of vegetable shortening 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses  Colored sugar for decorating

I  1.       Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

Dry Ingredients

2.      In a large bowl, cream together the butter, shortening and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
Cream together butter & sugar
add the egg

gradually add dry ingredients to the wet ingredients

Form dough into a large ball

3.      Roll out dough with rolling pin and use cookie cutters to cut dough into shapes. Place cookies on cookie sheet and decorate with colored sugar.
Roll the dough out and cut into shapes
...again the pink counter tops
4.      Bake for 6 to 9 minutes in the preheated oven. (I always bake 2nd batch one minute less than the first batch) Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

The finished product!

I got these cute Wilton gift boxes to pack the cookies in!

The Great Food Blogger Cookie Swap 2011This was so Fun!
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