Gingerbread Cookies

READY IN: 40mins
SERVES: 12
YIELD: 1 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, spices, eggs, and 1 1/2 cups flour.
  • Beat ingredients at low speed just until mixed, then increase speed to medium and beat for 2 minutes.
  • 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.).
  • Wrap dough in plastic wrap and refrigerate until ready to use.
  • 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.
  • 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.
  • Cool on racks and decorate with Royal Icing.
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