Gingerbread Cookies (soft)
- 3/4 cup brown sugar, packed
- 3/4 cup molasses
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon allspice
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3-1/2 cups all purpose flour
In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar,
molasses, salt and spices.
Transfer the mixture to a medium- sized mixing bowl, let cool to lukewarm, and beat in the egg.
Shift the baking powder and soda into the flour, and then stir these dry ingredients into the
Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1
hour or longer. The dough may be sticky and hard to roll if not throughly chilled, so make sure it's cold
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work
surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies
will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the
dough on parchment paper, and put a sheet of plastic wrap over it as you roll, pulling the plastic
to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the
need for additional flour.
Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to
Transfer the cookies to uncreased cookie sheet (or, if you've rolled right onto the parchment,
remove the dough scraps between the cookies). Bake the cookies just until they're slightly
brown around the edges 8-12 minutes, or until they feel firm. Let the cookies cool on the baking
sheets for several minutes, or until they've set. Transfer them to a rack to cool completely. Repeat
with the remaining dough.
Decorate as you want.
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