Ginger Cookies from Shamira Tanguay ‘20
Yield: a dozen cookies
1 1⁄2 cups all-purpose flour
3⁄4 cup sugar
1 1⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1 teaspoon baking soda
1⁄2 cup (1 stick) butter or margarine
1 1⁄2 teaspoons dark corn syrup
- Combine dry ingredients in a medium sized bowl and whisk together
- Combine wet ingredients in a mixing bowl, then add dry ingredients slowly.
- Beat on low with a mixer until combined
- Wrap dough in plastic wrap and refrigerate for 1 hour, or until firm. Check on the dough
within the hour. If it is too firm after chilling, let it sit on the counter until it is soft enough
to press down comfortably with your hands.
- Preheat oven to 375°F
- On a floured surface, use a floured rolling pin and flatten the dough to about 1⁄4 inch
- Cut with a medium-sized circular cookie cutter, or cut with a small, circular drinking glass
(Flour utensil before cutting).
- Set cookies on a greased baking sheet an inch or more apart
- Bake for 7-10 minutes, or until a light golden brown.
- Set on a cooling rack immediately when done.
- Once the cookies are cooled, use your favorite homemade or store-bought frosting and tint for each design.
- If you don’t have these tips, there are some great ways online to DIY them with a sandwich bag!
- Use a #352 frosting tip* to make the leaves, adding them around the edge of the cookie.
Piping them in a random fashion will make them look more natural.
- Use a #10 frosting tip* to pipe the berries in groups of three where desired.
- Fully frost the cookie white.
- Add mini chocolate chips to create the eyes and mouth.
- Using a #10 frosting tip*, make a carrot nose by adding pressure to the frosting bag while moving your hand upward.