I recently attended a Christmas tea party at Christiana Campbell’s Tavern in Colonial Williamsburg. One of the dining room decorations used gingerbread men, and these sweet little cookies reminded me of the gingerbread men that I’ve made with my son and daughter ever since they were toddlers. I’d love to share my recipe with you!
Gingerbread Cut-out Cookies
2 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup solid shortening
1/2 cup granulated sugar
1 large egg
1/2 cup molasses (I use either Grandma’s or Brer Rabbit mild flavor molasses)
Combine flour, ginger, nutmeg, salt, and baking powder in a bowl; set aside. In a large bowl, using a mixer, cream shortening, sugar, and egg until fluffy. Add molasses; beat well. Stir in half of flour mixture, mixing until smooth. Add remainder of flour mixture, mixing with wooden spoon or hands until dough is all one color. Shape into two balls, wrap each in waxed paper, and refrigerate for 2 hours, or overnight.
Preheat oven to 350 degrees. Lightly grease cookie sheets. Remove one package of dough from the refrigerator. Allow dough to stand until the dough is easy to work with – about 10 minutes. On a floured surface, roll out dough about 1/4-inch thick. Use a gingerbread man cookie cutter to cut out the men. Place on prepared cookie sheets about 2-inches apart. Bake for 8-10 minutes, or until lightly brown. Cool on a wire rack.
After gingerbread men have cooled completely, ice and decorate. You can use either buttercream or royal icing and cinnamon candies, raisins, gumdrops, and thin licorice for edible decorations.
Photographs ©Cynthia Howerter
Christiana Campbell’s Tavern is an historic tavern located in Colonial Williamsburg, Williamsburg, Virginia.