Friday, December 19, 2014

Hanson's Ginger Cookies

1 c. (2 sticks) butter
1 c. granulated sugar
1 c. light molasses
1 tbsp. vinegar
2 eggs, slightly beaten
51/2 c. flour
1 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2tsp. salt

For frosting:
2 c. powdered sugar
1/3c. unsalted butter, softened
1/2tsp. vanilla extract
2 to 3 tbsp. milk

To make cookies: In a large saucepan over medium heat, combine butter, granulated sugar, molasses and vinegar and slowly bring to a boil. Remove from heat, cool to room temperature and whisk in eggs.

In a large bowl, combine flour, cinnamon, ginger, baking soda and salt. Stir flour mixture into molasses mixture until dough is smooth and satiny. Divide dough (it will be extremely soft) into 2 portions. Wrap each portion in plastic wrap and refrigerate for at least 2 hours or up to several days.

When ready to bake cookies, preheat oven to 375 degrees. Let dough stand at room temperature for a few minutes until it is pliable enough to roll. Roll dough out on a board (flour is not needed) and cut using favorite cookie cutters. Bake on lightly greased baking sheets for 10 minutes. Remove from oven, let rest for 5 minutes then remove cookies to a wire rack and cool completely.

To make frosting: In bowl of an electric mixer on medium speed, beat powdered sugar, butter, vanilla and 2 tablespoons milk, adding more milk until frosting is consistency required. Frost completely cool cookies and serve.

  • These roll well and make really good gingerbread men.
  • My original recipe is a newspaper cut out from the Star Trib and calls for a cup of margarine rather than the butter called for in this version.  The butter would obviously taste better, but I've been making these for years with margarine.
  • They make great tree ornaments and the cookies store really well.
  • I have a note that a double batch makes 30 big gingerbread men. (I gave them as gifts one year.)
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