Basic Gingerbred
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
50 cookies
ingredients
- 59.14 ml butter, softened
- 118.29 ml packed brown sugar
- 177.44 ml dark molasses
- 0 cold water
- 828.06 ml all-purpose flour or 828.06 ml half all purpose & half whole wheat
- 4.92 ml baking soda
- 9.85 ml cinnamon
- 2.46 ml allspice
- 4.92 ml ground ginger
- 2.46 ml salt
- 1.23 ml ground cloves
directions
- In a large bowl, beat the first 4 ingredients with an electric mixer, or by hand, until smooth.
- Stir the seven dry ingredients together in a large bowl.
- Add flour mixture to molasses mixture, stirring by hand just until you have a soft dough.
- Wrap in plastic wrap then refrigerate for 2 hours, or up to a few days.
- When you're ready to bake, set oven to 350°F (180°C).
- On lightly floured sirface, or between two sheets of waxed or parchment paper, roll dough to about â…› - ¼ of an inch. Cut with a knife or cookie cutters.
- Put on non-stick sprayed cookie sheet about an inch apart, or on parchment paper lined cookie sheet.
- Bake 10-15 minutes, until set. Put on wire rack to cool completely.
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RECIPE SUBMITTED BY
LetsBeSuperFriends
Canada
I have four true loves. Ferrets, reading, creating food and eating it.