In Christmas, Homemaking, Recipes
Gingerbread Cookies
This is a gingerbread cookie rich with flavor and depth. Yum! We started with King Arthur's recipe but found it had too much ginger. We reduced the ginger and added nutmeg and vanilla. Delightful.
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  1. 3/4 c. unsalted butter
  2. 3/4 c. brown sugar (turbinado worked fine)
  3. 3/4 c. molasses
  4. 1 t. salt
  5. 2 t. cinnamon
  6. 1 1/2 t. ground ginger
  7. 1 t. nutmeg
  8. splash of vanilla
  9. 1/4 t. allspice or cloves
  10. 1 large egg
  11. 1 t. baking powder
  12. 1/2 t. baking soda
  13. 3 1/2 c. all purpose flour
  1. Melt butter and stir in brown sugar, molasses, salt and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Sift the baking powder and soda with the flour, and then stir these into the molasses mixture.
  4. Divide the dough in half and wrap well. Refrigerate for an hour up to a couple days.
  5. Preheat oven to 350. Line baking sheets with parchment or use an ungreased baking sheet.
  6. Once chilled, take the dough out of the fridge and put it between a piece of parchment and plastic wrap as you roll it out to the desired thickness. 1/8 to 1/4 inch worked well for us.
  7. Cut dough with cookie cutters or with a shot glass for a bite-size round delight.
  8. Bake cookies until they are slightly brown at the edges - about 8 - 10 minutes.
  1. The yield is 3 dozen 1 1/2 rounds or less cut out cookies.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
My Handy Family

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