Gingerbread Cookies, Gingerbread House Tour 2014-

This time of year means spicy and delicious gingerbread will be baking. Gingerbread was originally introduced by an Armenian monk who lived in France for several years. He taught the process of gingerbread baking to French Christians. During the 13th century, gingerbread was brought to Sweden where Swedish nuns baked gingerbread cookies to help aid indigestion. They often decorated the gingerbread cookies to resemble stained glass church windows. In the 17th century gingerbread was sold as a medicinal aid in monasteries, pharmacies and town markets. It eventually made its way to England where gingerbread became widely available in the 18th century. Pastry chefs for Queen Elizabeth the first, baked gingerbread in the form of a gingerbread man and it was served around Christmas time and offered to visitors and dignitaries from other countries. It eventually made its way to the US where it was made into cookies, cakes and breads too. I am sharing a yummy Gingerbread cookies recipe today and it’s also time for the Gingerbread House Tour 2014 to begin.

This is a migraine safe, low sugar and dairy free recipe. If you are not on a restricted diet please see quotation areas in the ingredient list and Katies Tid Bits below.
What You Need
3 Cups flour (plus a ¼ cup for rolling pin and rolling surface)
2 1/2 tsp. Ginger (dry)
1 1/2 tsp. Cinnamon (ground dry)
1/2 tsp. Nutmeg (dry)
1 tsp Baking soda
1/4 tsp. Salt (optional)
3/4 Cup lactose free margarine (or butter)
3/4 Cup brown sugar substitute (I use Splenda) firmly packed (or “real” brown sugar)
1/2 Cup low sugar maple syrup (or molasses)
1 Large egg
2 Mixing Bowls
Electric mixer
Plate
Cellophane (plastic cling wrap)
Rolling pin
Baking sheet
Wire cooling rack
Before You Start– this is a refrigerator cookie recipe and requires overnight refrigeration before baking.

Lets Make It! Combine all dry ingredients in a bowl and set aside. Add margarine ( or butter) and brown sugar substitute to a bowl. Using your electric mixer on medium high speed beat until light and creamy. Add syrup (or molasses) and egg and continue beating. Reduce mixer speed to low and slowly add the dry mixture to the wet mixing well to combine (about 3-5 minutes). The dough will be thick. Using your hands press the dough into a thick circle shape (about 1 inch thick). Place it on the plate and cover with cellophane and refrigerate overnight.
Lets make the cookies!
Before You Start-Preheat oven to 350° and prepare a clean work area for rolling the dough. Lightly flour rolling pin and the surface you will be rolling on. Place the dough on the rolling surface .Using the rolling pin start in the center of the dough circle and roll out dough to about a 1/4 inch thickness. Use a cookie cutter or glass to cut out the gingerbread cookie shape you prefer. If you are making gingerbread men use a 4-5 inch cookie cutter. Place cookies about 1 inch apart on ungreased baking sheet.
Bake 8 to 10 minutes (or until edges of cookies are set). Remove from oven and let cool on baking sheets for about 2 minutes. Transfer cookies to wire cooling racks until they have cooled completely.
Makes About 20-24 cookies

If desired- Decorate your cookies with your favorite icing, sprinkles etc.
Katies Tid Bits-If you are not on a migraine safe diet add 1 1/2 tsp. vanilla when you add the egg.

See you at the Thursday Favorite Things Blog Hop, start linking up tomorrow at 8PM ( MST)

if you missed last years Gingerbread House Tour you can find some gingerbread inspiration HERE too.