Lightest Gingerbread Cookies Ever

 

Unbelievably Light:

You are going to have to trust me on this one. There is science behind this gingerbread cookie recipe.  The chemical reaction makes this so light. Not at all like a store-bought cookie. Frost these with royal icing and you have a very authentic gingerbread cookie from the 1800’s.

 

Ingredients

  • 2/3 cup shortening
  • ½ cup sugar
  • ¾ cup molasses
  • 1 egg
  • 3½ cups flour
  • 1 tsp salt
  • 1 tsp ginger
  • 1 tsp baking soda
  • 1 Tbsp cold water
  • 1 Tbsp vinegar

Step by Step Instructions

Step 1

In large bowl (called A), mix thoroughly:
2/3 cup shortening
½ cup sugar
¾ molasses
1 egg

 

Step 2

In separate bowl (called B),  mix dry ingredients:
3 ½ cups flour
1 teaspoon salt
1 teaspoon ginger

Step 3

In small bowl (called C), put:
1 teaspoon baking soda
1 Tablespoon cold water

Step 4

In small bowl (called D), put:

1 Tablespoon vinegar

Step 5

Now comes the tricky part that makes these cookies so light and fluffy.  Pour bowl D into bowl C and you will get a chemical reaction (that volcano thing from your youth).  Then immediately pour this mixture into bowl A and mix again.  Next, mix in the dry ingredients from bowl B into bowl A and chill the dough for about 2 hours. 

Step 6

Remove from refrigerator and roll out, but not too thin.  About 3/8” to ½” thick for best results.  Cook them in a slow (325°F) oven for 10 to 12 minutes.  Let the cookies cool directly on the cookie sheet, this finishes the baking process.

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