December 3: Gingerbread Cookies


Today’s cookie is from my old standby, Gooseberry Patch Old Fashion Christmas Cookies. I bought this cookbook at Cracker Barrel with funds from my very first paycheck ever. On the inside cover, it says “J. Frank 11/94.”

Seeing as it is 18 years old, it’s looking a little ragged.

I set it on the stovetop of my college oven while I baked once, and the spine melted. Many of the pages have grease splatters and dried batter on it.

I tried to decorate them as gingerbread men. Really, I had such good intentions. And my first one turned out like this:

Angry Gingerbread Man hopes you fall in a well and die.

So then I decided to turn them upside down and make them reindeer, which I was totally proud of myself for, until my kids came home and couldn’t tell what they were.

Come on, they totally look like reindeer…right?

(These kids have a way of bringing my ego back down to earth.)

And then I let them do frosting shots with what I had leftover.

(I’m pretty sure frosting shots are all they will remember about my cookie baking craziness.)


1/2 c. shortening
2 1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. molasses
1 egg
1 t. baking soda
1 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground cloves

Ingredients for Powdered Sugar Icing

1 c. sifted powdered sugar
1/4 t. vanilla
1 T. milk


1. Beat shortening until softened. Add molasses and egg, beat again, and add spices and soda. Beat again and add half the flour.
2. Add the rest of the flour, mixing well.
3. RefrigerateĀ for an hour
4. Roll dough to 1/4 inch thicknessĀ and cut out cookies.
5. Bake at 375 for 7-8 minutes, ice with powdered sugar icing.

My Notes:

It said to chill the dough for 3 hours. I don’t have time for that. It was good after an hour. Also, I used way more frosting than the recipe calls for…about double. I used chocolate chips for the eyes of my almost-reindeer.

And boy, does my house smell good!

Cookies today: 38
Cookies this month: 158