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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My favorite recipe for gingerbread cookies! Ingredients:
2/3 cup molasses |
1/2 cup brown sugar, packed |
1/2 cup butter, softened |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon allspice |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon ginger |
2 eggs |
4 1/2 cups flour |
Directions:
1. Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, spices, eggs, and 1 1/2 cups flour.
2. Beat ingredients at low speed just until mixed, then increase speed to medium and beat for 2 minutes.
3. With wooden spoon, or mixer, stir in about 3 cups flour to make a stiff dough. (I recommend a Kitchen-Aid mixer for this job.).
4. Wrap dough in plastic wrap and refrigerate until ready to use.
5. Roll dough to about a 1/4 inch thickness. (I do this between two sheets of plastic wrap to avoid a floury mess and to keep dough from getting tough.) Cut into desired shapes and place on a parchment lined baking sheet.
6. Bake at 350 degrees for 8-10 minutes. Baking time varies for me depending on how thick the cookie sheets are, how thick the dough is rolled out, and how big the shapes are, ie. gingerbread walls take a little longer.
7. Cool on racks and decorate with Royal Icing.
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