- 1
Ingredients
- Ingredients:
- 800 g all-purpose flour
- 1 teaspoon baking powder *do not use baking powder if you do not want cookies to spread/rise
- 250 g unsalted butter
- 1 cup packed dark-brown sugar
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 1 teaspoons ground cloves
- 1 teaspoon salt
- 2 large eggs
- 1 cup molasses
Preparation
Step 1
1. In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.
2. Mix in spices first, then eggs and molasses. Reduce speed to low.
3. Sift together flour, salt and baking powder and add to bowl; mix until just combined.
5. Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured work surface or between two sheets of parchment paper to about 1/4-inch thick.
6. Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.
How to Make St. Patrick…
: Yes that thickness if fine for a gingerbread house. Honestly you can make it as thick or thin as you like, keeping in mind really thin is more fragile, and thick walls harder to keep standing due to their weight.
Hi Marian! You are the cookie queen, seriously. I have been addicted to your youtube video’s lately, trying to get myself ready to decorate cookies for christmas. I’m baking these gingerbread cookies as-we-speak and I just took a peek and they are all puffy and huge, the shape is totally distorted
Hi Marian, Apologies if you have had this question before, my computer won’t let me go back to all of the old questions from this post. I would love to make this gingerbread recipe but am in Australia and molasses is an ingredient that is pretty hard to come by. Is it possible to use something else? Golden syrup perhaps? Also do you have a recipe for chocolate cookies? Thanks so mch, your posts are inspring for this very new cookie baker!
http://frugalliving.about.com/od/makeyourowningredients/qt/Molasses_Sub.htm
Marian, I’ve used Golden Syrup in several recipes from Australia, and I’ve also substituted molasses for the golden syrup and it works fine. Molasses, of course, makes the gingerbread darker and more traditional. The golden syrup is paler but still delicious…I added cloves for more zing. Good luck Aussie friends!
After googling molasses since it’s not readily available in Australia, a good substitute is treacle which is available. Hope this helps my fellow Aussies. I’m hoping to make a Gingerbread House like the ones on Sweetopia. Thanks Marian xx
Hopefully that helps for the next time you make one! (next year?) xo
I did your recipe for the Royal Icing one week ago and still have some left, may I use it? Or shall I make new Icing?
Thanks so much for your inspiration. I started baking and decorating cookies after seeing your website. I’m trying this gingerbread recipe as I’m typing. I will use your royal icing recipe (with eggs, as it’s hard to get Meringue Powder in Australia!) When I’m done, I’ll post you a link so you can take a look. Just tasted the cookie Mix – It’s Delicious.
Hi, I really enjoy with all your post. I’m Spanish guy living in London, but in Christmas I’m going to Spain. And in Spain it is impossible found molasses, Can I make this recipe without molasses or change for honey? Thank you very much and Happy Christmas everyone!!
hi i am just about to bake a Gingerbread house, was going to double maybe triple the mix and make some Gingerbread cookies as well, can i ask how long will the royal icing last once make it, and also the Gingerbread dough (if i keep both in the fridge?)
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