Molasses-Gingerbread Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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These cookies have a dark color and a pronounced molasses flavor. Ingredients:
5 1/2 cups all-purpose flour, plus more for dusting |
1 teaspoon baking soda |
1 1/2 teaspoons salt |
4 teaspoons ground ginger |
4 teaspoons ground cinnamon |
1 1/2 teaspoons ground cloves |
1 teaspoon freshly grated nutmeg |
1 cup unsalted butter, room temperature |
1 cup packed dark brown sugar |
2 large eggs |
1 1/2 cups unsulphured molasses |
Directions:
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
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