Natasha And Atrina's Gingerbread Cookies
Updated Dec. 6, 2022
- Total Time
- 20 minutes, plus overnight refrigeration
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Ingredients
- 3½cups all-purpose flour
- 1½teaspoons each of ground cinnamon, cloves and ginger
- 1½teaspoons baking powder
- 1cup sugar
- ½cup bacon drippings or 4 ounces butter, softened
- ½cup dark corn syrup
- ½cup heavy cream
- 4tablespoons unsalted butter, approximately
- Colored sprinkles, sugar and candied beads for decoration
Nutritional analysis per serving (48 servings)
97 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift the flour, spices and baking powder in the bowl of an electric mixer. At low speed, add the sugar, bacon drippings, syrup and cream. Blend thoroughly and continue to mix for about five minutes.
- Step 2
Remove the dough from the bowl and knead on a lightly floured surface for about one minute. Divide the dough in four equal parts and wrap in waxed paper. Refrigerate overnight.
- Step 3
Preheat the oven to 375 degrees.
- Step 4
Lightly butter 4 to 6 cookie sheets and set aside.
- Step 5
Roll out each section of dough on a lightly floured surface to a thickness of an eighth-inch. Using varied cookie cutters, cut out the cookies and remove each shape carefully with a metal spatula and place them a half-inch apart on the buttered cookie sheets. Form the remaining dough into a small ball and roll out the dough again until most of it has been used. Decorate the cookies and bake for about four to five minutes. Remove from the oven and allow to cool for one minute. Remove the cookies with a metal spatula to a clean surface covered with wax paper and allow to cool. Repeat the process with the remaining dough.
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