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Sugared Gingerbread


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  • 6 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup shortening, melted and cooled slightly
  • 1 cup molasses
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1 egg
  • 1 teaspoon vanilla extract

  1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
  2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.



Gingerbread is a wonderful scent all on it's own. Nothing more to say, so I posted this recipe instead!

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  • 2 weeks later...
  • 1 year later...

hmm not alot of reviews of this but I must say how much I love this. It's so very gingerbready and I love the sweet icing touch to it. It's so yummy and for some reason, it smells alive, like the gingerbread man is going to jump off the pan and run out the door... if that even makes sense!

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  • 2 weeks later...
  • 10 months later...

On me this does not smell quite like gingerbread, but it is delicious. I get a warm, dark, gingerbreadly spice with a slight floral in the background as it ages. I used to have a commercial perfume called Tuscany. Smells a bit like that. Good winter scent.

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  • 4 years later...

I've been jonsing for some simple scents lately, so I pulled out my old bottle of this one. It goes on like sweet gingerbread cookies just out of the oven, but settles down to the way my kitchen smells after I've finished up with the baking. Vanilla-sweet ginger and cinnamon. It's got a fair hit of the sugar note to it, but it wears so close to the skin that it doesn't come across as too rich or cloying. Noms!

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