Gingerbread Cookies

Ginger and Baker's Gingerbread Cookies at the Fort Collins Downtown Holiday Lights

The Fort Collins Downtown Holiday Lighting Ceremony is one of our favorite events, it’s a time when the community gets together and Fort Collins feels like a small town again.

And the lights! Thousands of strands of sparkling, beautiful white lights from November through February!

Before the event, Ginger and several friends worked overtime in the Teaching Kitchen rolling, cutting and baking many, many gingerbread cookies.

The team at the Ginger and Baker booth reports 1220 cookies were crunched and 65 gallons of cocoa were sipped before the lights started twinkling! A lot of sugar, a lot of sparkle and a lot of fun!

Happy Holidays, everyone!!

Gingerbread Cookies

  • 3/4 cup butter
  • 1 cup brown sugar
  • 3/4 cup molasses
  • 1 1/4 tsp. salt
  • 2 Tbsp. cinnamon
  • 1 Tbsp. and 1 ½ tsp. ginger
  • 1 tsp. cloves
  • 1 egg, beaten
  • 1 ¼ tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 1/3 cups all-purpose flour

Method:

Melt butter, then stir in brown sugar, molasses, salt and spices.Transfer mixture to mixing bowl and allow to cool. Add in beaten egg.

Whisk the baking powder and soda into the flour. Stir dry ingredients into molasses mixture. Turn out dough onto work surface and wrap in plastic. Refrigerate at least 1 hour before use.

Preheat oven to 325F. Line baking sheets with parchment paper. Roll out cookies 1/4″ thick, and cut out desired shapes. (Thicker cookies will be chewy, thinner cookies will be crispy.) Transfer cut outs to parchment-lined baking sheets. Chill cookies thoroughly before baking. Bake in preheated oven for 6-8 minutes.

Remove cookies from pan and place on a cooling rack to cool evenly and quickly. Yield: 3 dozen cookies