Gingerbread is a holiday staple; whether molded into houses, snaps or men, the spicy-sweet treat is synonymous with the Christmas season.
The cookie’s roots date back to the late Middle Ages, according to some scholars, though ginger originated in Asia. Gingerbread fairs were common across Europe, and bits of bread were considered good luck for knights entering a tournament as well as for women seeking a husband. Colonists brought gingerbread recipes with them from England.
Below, Organic Spa Magazine’s Founder & CEO, Bev Maloney-Fischback, shares a family favorite recipe from her grandmother, Dottie MacCallum, for traditional gingerbread cookies. Enjoy!
½ cup white sugar
1 cup molasses
½ cup shortening
1 teaspoon ground ginger
1 teaspoon baking soda
pinch of salt
1. Mix sugar, molasses, shortening and ginger
2. Heat mixture in a pot on the stove until hot and shortening has melted
3. Add the baking soda and salt
4. Remove from stove and let mixture cool
5. Add flour until dough is formed
6. Roll dough out to 1 inch
7. Bake at 350 degrees on a lightly greased cookie sheet for 5-10 minutes
8. Remove from oven and cut into desired shapes while still hot
9. Let cool and decorate