Every December, as the first snowflakes dance outside my window, I find myself yearning for the familiar scent of pine cones and peppermint. It’s then that I drag out my grandmother’s faded recipe book, seeking solace in the worn pages filled with her neat, spidery script. Today, I’d like to share a cherished tradition – making Christmas ornaments using Grandma’s gingerbread dough recipe.
Grandma’s Gingerbread Ornament Recipe
Ingredients aren’t your average baking fare – think molasses, sorghum (or dark corn syrup), and spices reminiscent of dusty attics and grand libraries. The resulting dough is pliable, slightly sticky, and imbued with that unmistakable ‘gingerbread house’ aroma. You can find molasses at your local grocery store, or Bellemain Shop, where they offer organic options in bulk.
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- half tsp baking soda
- half tsp salt
- 1 cup unsalted butter, soft but not melted
- half cup granulated sugar
- 2 large eggs
- A quarter cup sorghum (or dark corn syrup)
- A quarter cup heavy cream (plus more for brushing)
The Art of Rolling & Cutting…
The charm lies in rolling out yourdisk-shaped dough onto a floured surface ( plánned on this part? Pull out your trusty rolling pin). Cut it into festive shapes – stars, bells, Santas, anything that tickles your fancy. Use a wooden gingerbread man cutter from Bellemain Shop – it adds an authentic touch.
offrecipes! Go ahead &innovate:
– Ice them differently sFluffy royicing?
– Orririal beading
– Heck
