These gingerbread cookies are my favorite gingerbread cookies ever. They are a recipe that I got from my grandma (a WONDERFUL cook and baker) many many years ago. I never tried making them because, well, grandma always made them! I have wonderful memories of arriving late at their house after a long drive through Christmas traffic and having a plate of these with milk before bed. My dad and I pretty much ate these by the handful every Christmas season.
My grandma passed away suddenly last week. When I got back home after the funeral I remembered this recipe and knew I finally needed to try my hand at it- even if it isn’t Christmas yet. They turned out beautifully and taste just like grandma’s – tasting them reminded me of all the wonderful things I will miss about her.
So, in honor of grandma Ruth- the best gingerbread cookie recipe ever:
- Cream together butter and sugar.
- Beat in egg, molasses and vinegar.
- Blend in sifted dry ingredients.
- Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
- Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into shapes.
- Place on greased cookie sheets.
- Bake at 375 degrees for about 10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.
- Frost as desired (I used royal icing from sugar cookies recipe)
My thoughts: Thanks grandma- for all the fun and memories and yummy home cooked meals– and most of all for all the love though all of my years. Someday we will all meet together again in heaven. Love you…