Gingerbread Dough

By chelyc13

This recipe is from "Making Great Gingerbread Houses" Morgan, Aaron Lark Books 1999

Ingredients

• 2 sticks butter, softened
• 3/4 cup firmly packed brown sugar
• 3/4 cup molasses
• 5 1/4 cups all purpose flour
• 2 teas baking soda
• 2 teas cinnamon
• 2 teas ground ginger
• 1/2 teas ground cloves
• 1 teas salt
• 3/4 cup cold water

Preparation

Step 1

1. Cream the butter and brown sugar until light and fluffy.

2. Add the molasses and blend on low speed.

3. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt. Add, and blend until all the flour is absorbed.

4. Add the water and blend.

5. Spread the dough out on a sheet pan, cover it tightly with plastic wrap, and refrigerate it until you're ready to roll it out (ideally overnight; three hours minimum). It should keep well in the refrigeratore for approximately three days.

6. Bake your cut pieces at 350 for approximately 20 minutes. Make sure your cookie sheet is very flat and not bowed at all. Dry/cool/rest on flat surface or board.