Soft Gingerbread Cookies

#cookies #dessert #recipe #gingerbread These are the softest gingerbread cookies I have ever had! Gail found this recipe in a local newspaper in Montgomery, Alabama, way back in the 1980's. She has been making them every year and has shared them with family and friends. It's a yearly Christmas tradition! Gail shows how to make these soft gingerbread cookies using step-by-step details. Some of the tools Gail uses are in the links below. Just click on the Amazon affiliate links to view or purchase the items. The Ingredient List and Recipe are below as well. Thanks for watching. If you want more recipes full of details and tips, please visit Southern Glance With Gail. Have a very MERRY CHRISTMAS! God bless you!
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INGREDIENT LIST and RECIPE
SOFT GINGERBREAD COOKIES
Makes about 3 1/2 - 4 dozen
COOKIES
3/4 cup water
2 cups sugar
1/3 cup dark corn syrup
1 1/2 teaspoon ginger
1 1/2 teaspoon cinnamon
1 teaspoon cloves
3 sticks (1 1/2 cup) butter, melted but not hot
1 1/2 teaspoon baking soda mixed in a little bit of water
6 cups flour
ICING
3 cups powdered sugar
1/4 cup Wilton Meringue Powder
1/4 cup lemon juice (more or less to make desired consistency)
Decorating supplies like colored sugar, miniature chocolate chips, icing colors, and whatever you use to decorate cookies
COOKIE DIRECTIONS
Combine water, sugar, syrup, and spices in saucepan and bring to boiling point. Remove from heat. Add melted, but not hot, butter and whisk in. Chill by placing saucepan in cold water. Then add baking soda, which has been mixed with small amount of water. (See video for details.) Gradually stir in flour till dough is very soft. Refrigerate overnight. Next day, turn dough onto pastry board. Cover and let sit at room temperature until fairly easy to roll out. (This might be an hour or so.)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll to about 3/8” to 1/2” thick. To make a crunchier cookie, roll it out thinner. I like a soft cookie and roll mine out to about 1/2”. Use cookie cutters to cut out desired shapes. Place the shapes on the parchment paper. Bake for 8 - 10 minutes or until sides are just turning a light brown. Cool for about a minute or so on the cookie sheet and then transfer cookies to racks to finish cooling. After cookies have cooled, decorate as desired.
ICING DIRECTIONS
This is a royal icing that uses lemon juice instead of water. It gives a wonderful taste when lemon juice is mixed with confectioners sugar. I use a whisk to mix the icing ingredients thoroughly, but you can use a mixer. Put the icing into a decorating bag and decorate to your heart’s content! (The video “Soft Gingerbread Cookies” on the TH-cam Channel “Southern Glance With Gail” will give tips on how to use the decorating bag and how to decorate.)