1989 2nd place great grandmas gingerbread cookies baked goods
Whitney Mclellan
Ingredients
- Granulated Sugar
- Dark Brown Sugar
- All-Purpose Flour
- Baking Powder
- Salt
- Ground Ginger
- Cinnamon
- Nutmeg
- Cloves
- Molasses
- Butter
- Egg
- Vanilla Extract
Make sure to include these ingredients for your 1989-style Great Grandmas Gingerbread Cookies. Use the keywords "1989," "great grandmas," and "gingerbread cookies" in your meta titles, descriptions, and content to optimize SEO.
Steps
## How to Make Delicious 1989-Style Great Grandmas Gingerbread Cookies
Looking to whip up a batch of nostalgic, classic gingerbread cookies that will transport you back in time? Follow this detailed recipe inspired by the 1989 era and the beloved "Great Grandmas" brand. These cookies are perfect for holiday gatherings or simply enjoying with family.
### Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup packed brown sugar
- 3/4 cup molasses
- 3/4 cup shortening (like Crisco)
- 2 large eggs
### Tools:
- Large mixing bowl
- Wooden spoon or electric mixer
- Cookie sheet lined with parchment paper
- Parchment paper for rolling out dough
- Pastry cutter or rolling pin
### Steps:
1. **Preheat Your Oven:**
- Begin by preheating your oven to 350°F (175°C). This is the standard temperature recommended in most cookie recipes from the late 80s.
2. **Mix Dry Ingredients:**
- In a medium-sized bowl, combine 2 cups of all-purpose flour with 1 teaspoon baking soda and half a teaspoon of salt.
- Stir in 1 tablespoon of ground cinnamon, ¼ teaspoon of ground ginger, and ¼ teaspoon of ground cloves for a classic spice blend reminiscent of the era.
3. **Combine Wet Ingredients:**
- In another large bowl, mix together 1 cup packed brown sugar with ¾ cup molasses to create that rich, deep flavor.
- Add 3/4 cup shortening and mix until well combined. If you're using an electric mixer, this will be easier.
4. **Blend Wet and Dry Ingredients:**
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or mixing with your hands until just combined.
- Be careful not to overmix; you want the dough to have some texture for better cookie shape retention during baking.
5. **Prepare Cookie Dough:**
- Chill the dough in the refrigerator for about 30 minutes before rolling it out. This step is crucial as it prevents the cookies from spreading too much when baked.
- On a floured surface, roll out the chilled dough to your desired thickness (about 1/4 inch).
6. **Cut Out Shapes:**
- Using a cookie cutter, cut out shapes from the dough and place them on a parchment-lined baking sheet.
- You can use classic gingerbread shape cutters like stars, hearts, or squares.
7. **Bake Your Cookies:**
- Place your baking sheet in the preheated oven and bake for about 8-10 minutes, or until the edges are lightly golden.
- Be sure to keep an eye on them as they can burn quickly due to the molasses content.
8. **Cool and Enjoy:**
- Remove from the oven and let cool on a wire rack before decorating if desired. Store in an airtight container for up to 5 days or freeze for longer storage.
### Tips:
- For extra flavor, use real ginger root instead of ground ginger.
- You can also add raisins or chocolate chips to your dough for added texture and taste.
### SEO Keywords:
- Great Grandmas Gingerbread Cookies
- Nostalgic Holiday Baking
- 1980s Cookie Recipe
- Classic Gingerbread Recipe
- Molasses Cookies
By following these steps, you can recreate the beloved 1989-style gingerbread cookies that will surely bring joy to your family and friends. Happy baking!