Gingerbread
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
24 medium cookies
- Serves:
- 24
ingredients
- 3⁄4 cup dark brown sugar, packed
- 1⁄2 cup butter, softened
- 2 eggs
- 1⁄4 cup molasses
- 3 3⁄4 cups flour
- 2 teaspoons ginger
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
-
Icing
- 1 cup confectioners' sugar, sifted
- 1 -2 tablespoon milk
- food coloring (optional)
directions
- Cream butter and sugar until combined in an electric mixer.
- Add in eggs and molasses and mix until combined.
- Sift together dry ingredients, and add to butter mixture using dough hook attachment, or by hand.
- Refrigerate dough for 1 hour.
- Preheat oven to 350.
- Allow dough to sit for 15 minutes, or until pliable. Roll out dough in 4 portions until about 1/8 inch thick, and cut into desired shapes, rerolling scraps when appropriate.
- Using a spatula, transfer shapes to parchment lined baking sheets.
- Bake for 10 minutes or until just browned.
- Cool on wire rack.
- Combine all ingredients for the icing, and decorate cookies as desired.
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