Gingerbread Cookies

Gingerbread Cookies

2 3/4 cup flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3/4 tsp baking soda
1/2 cup butter (room temp)
1/2 cup granulated sugar
1/2 cup light molasses
1 large egg

Sift flour, ginger, baking soda, cinnamon and cloves into large bowl. Beat sugar and butter until fluffy. Beat in molasses, then egg. Add dry ingredients to wet. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours (or an hour in the freezer). (Can be prepared 2 days ahead. Keep refrigerated.)

Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Cut out cookies with cookies cutters. Transfer cookies to greased baking sheets (or use parchment paper), spacing 1/2 inch apart.

Bake until cookies turn brown on edges, about 10-15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to rack and cool completely.

Based on a recipe (with some minor alternations) from Bon Appetit

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