I am invited to a cookie exchange, and these gingerbread cookies are the cookies I’ll be bringing to the party. This is the gingerbread dough I make every year, now my 10-year-old even mixes the dough, because it is always consistently easy to work with. The dough never sticks, rarely requires a dusting of flour, and the cookie cutters slide in and out of the dough perfectly. Now, you can get out those intricately-shaped cutters. Of course, these gingerbread cookies taste great too.
Here’s the recipe:
Gingerbread, for 60 4×6″ cookies.
- 4 eggs
- 1.5 cups light brown sugar
- 2 sticks unsalted butter, softened (or use 1 stick butter, 1/2 cup canola oil)
- 1 cup unsulphured molasses
- 7 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons fresh grated ginger (from your freezer!)
- 2 teaspoon ground cinnamon
- 1 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground cloves
- 4 teaspoons crystallized ginger
- In a large bowl, beat the eggs, adding sugar, butter, (oil, if using), and molasses. Beat until creamy and fluffy.
- In a separate bowl, combine the remaining ingredients. Slowly add the dry mixture to the wet and beat until well blended.
- Cover the dough and refrigerate at least overnight.
- When ready to cut, bring the dough to warm up a bit before rolling.
- Preheat oven to 320 degrees F.
- Roll the dough to 1/4 inch thick.
- Cut cookies with a cookie cutter.
- Place on baking sheet, and cook for 7 minutes.
If you are just as intimidated by Royal Icing and decorator’s tips as me, just pull out your sifter, and sprinkle powdered sugar over the cookies after they cool.
Of course, I let the kids help with the sprinkling… I ended up with snowdrifts instead of snowflakes.