Wednesday, 5 December 2012

Gingerbread Cookies

I like my gingerbread cookies thin and crispy.  If you like them thick and chewy, roll the dough to 1/4-inch thickness. 



1 1/2 cups unsalted butter
1 1/2 cups light or dark brown sugar
1 1/2 cups molasses
2 teaspoons salt
4 teaspoons cinnamon
4 teaspoons ground ginger
1/2 teaspoon groung cloves
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
7 cups all-purpose flour


  1. In a saucepan or in the microwave, melt the butter.  Stir in sugar, molasses, salt and spices.  Transfer the mixture to a large mixing bowl.  Let it cool to lukewarm, then beat in the egg.
  2. In a medium bowl, whisk the baking powder and soda into the flour.  Stir the dry ingredients into the molasses mixture.  Divide the dough into four circles and wrap well.  Refrigerate for 1 hour or longer.
  3. Preheat the oven to 375 degrees F. 
  4. Using one disc at a time, roll the dough out to 1/8-inch thickness.  I like to roll my dough between two sheets of parchment.  That way, you aren't adding more flour to your dough.  It tends to become tough when you add additional flour.  If you prefer a more chewy texture to your cookie, roll to 1/4-inch. 
  5. Cut out shapes with cookie cutters. 
  6. Transfer cookies to an ungreased cookie sheet.  Bake the cookies just until they're slightly brown around the edges, 8 to 12 minutes, or until they feel firm.  Let the cookies cool on the baking sheets for several minutes or until they're set.  Tranfer them to a rack to cool completely.  Repeat with remaining dough. 
  7. Decorate with royal icing. 
This recipe makes 6 dozen 3" cookies.  It is easily halved. 

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