Gingerbread Cookies



5 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar (packed)
1 large egg, at room temperature
1 cup unsulfured molasses
1 teaspoon vanilla

Combine the flour, baking soda, salt and spices in large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semifirm mass. (If it’s not firm, add another ¼ to ½ cup flour, but not enough to make it crumbly). Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours and up to 1 week. Preheat oven to 350 degrees F. On a floured surface, roll each disk to 1/8 inch think. Use gingerbread-man, or other cookie cutters, to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a cooling rack. Makes 3 dozen medium gingerbread men.

This recipe was from Real Simple magazine.

By Gayla Schlittenhart  gayla1

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1 Comment so far ↓

  • Betty | Dec 18, 2008 at 4:21 pm

    These would be cute to decorate, I think I’ll attempt these too. I made the sweetheart cookies and they were great. I’m sure these will be great too. 🙂