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Gingerbread Cookies

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Make these every Christmas -- for Gluten Free version, substitute GF flour and xanthem gum ?

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Gingerbread Cookies 0 Picture

Ingredients

  • 6 cups sifted all-purpose flour, plus more for work surface
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 pound (2 sticks) unsalted butter
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon finely ground pepper
  • 1 1/2 teaspoons table salt
  • 2 large eggs
  • 1 cup unsulfured molasses
  • for GF - sub GF flour and add
  • 1 1/2 teaspoon xantham gum

Details

Preparation

Step 1

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low; add flour mixture, and combine. Divide dough in half, and shape into flattened disks; wrap in plastic. Chill at least 1 hour.

3. Preheat oven to 350. Have ready many baking sheets lined with parchment; a long offset spatula; a wide, dry brush; and cookie cutters. Remove dough from the refrigerator, and let stand at room temperature to temper slightly. (This will prevent the dough from cracking when it is rolled.) Place a large piece of parchment paper on a clean surface, and dust generously with flour and brush.

4. Roll dough to a scant 1/4-inch thickness, stopping every few turns to release the dough from the paper by running the off-set spatula under the dough. Add more flour as necessary to prevent the dough from sticking. Transfer parchment paper and dough to the freezer to chill until very firm, about 15 minutes.

5. Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to warm up and soften, return to the freezer a few minutes. Using a wide spatula, transfer to baking sheets; freeze until firm, about 15 minutes.

6. Bake 8 to 10 minutes, or until crisp but not darkened, rotating halfway through. Let cookies cool on wire racks, then decorate as desired.

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