Gingerbread Cookie Mix
1 quart-sized glass jar with a lid
3 ½ cups all-purpose flour, divided
1 tablespoon ground ginger
3 teaspoons ground cinnamon
1 ½ teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon salt
¾ cup packed muscovado or dark brown sugar
Small containers of sprinkles
Directions For Assembling Jar
1.In a small bowl, mix together 1 ¾ cups flour and the ginger, cinnamon, baking soda, cloves, and nutmeg. Add in an even layer to the jar.
2.Layer the brown sugar, followed by the remaining 1 ¾ cup flour. Top the jar with the lid and decorate.
To Make Gingerbread Cookies:
½ cup butter, softened
2 large eggs
1 large egg
¼ cup molasses
Mix together butter, eggs, and molasses. Stir in the contents of the jar until incorporated. Chill the dough for 1 hour. Preheat the oven to 350°F. Roll out gingerbread dough and cut into shapes and then place on a parchment-lined baking sheet. Bake for 8-10 minutes until edges just start to brown. Allow to cool completely. Decorate with icing and sprinkles.
Makes 1 gingerbread cookie mix
Recipe and image courtesy of Desserts in Jars: 50 Sweet Treats that Shine by Shaina Olmanson
May 2012, Harvard Common Press
Cookbook, 152 pages, hardcover
978-1-55832-798-6 $16.95 US, $17.95 CAN
7 x 8, 4-color photographs
About the Author
Minnesota native Shaina Olmanson is a home cook, photographer, and mother of four young children. More than 50,000 readers flock to her blog Food for My Family (one of PBS’ top “Food Blogs We Loved in 2011”) every month for menu planning tips and family-friendly recipes that reflect her commitment to healthful, local, and seasonal cooking. Shaina can usually be found in one of three places: cooking, at the computer, or behind the camera. More often than not, these three things occur in the kitchen simultaneously.