Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Christmas, Christmas Cookies, Cookies, Holiday Treats
Yields or Serves:
Rating:
[Total: 2 Average: 5/5]
It’s the time of year to fill your house with the wonderful aroma of spicy gingerbread cookies!
- 2/3 Cup Molasses
- 2/3 Cup Packed Brown Sugar
- 1 Tablespoon Ground Ginger
- 1 1/2 Teaspoons Ground Cinnamon
- 3/4 Teaspoon Ground Allspice
- 1/2 Teaspoon Ground Cloves
- 2 Teaspoons Baking Soda
- 1 Cup Unsalted Butter (Cut Into 1/2 Inch Pieces)
- 1 Large Egg (Lightly Beaten)
- 4 Cups Unbleached Flour (Plus More For Dusting)
- 1/2 Teaspoon Kosher Salt
- In medium-size heavy saucepan combine molasses, brown sugar, ginger, cinnamon, allspice, and cloves. Bring to a boil over a medium heat. Stir occasionally. Remove from heat. Stir in baking soda. Stir in butter 3 pieces at a time, letting each piece melt before adding more. When butter is added and melted, add lightly beaten egg and stir to combine. Let cool slightly and then stir in 4 cups flour and kosher salt.
- Preheat oven to 325 degrees.
- Preheat oven to 325 degrees.
- Transfer dough to lightly floured surfaces and knead, dusting with flour as needed to prevent sticking. Knead 30 seconds to 1 minute until dough is soft and easy to handle. Cut dough in half, wrap half in plastic wrap and keep at room temperature. Roll out other half into a round about 1/8 inch thick on lightly floured surface. Cut out as many cookies as possible and transfer to prepared baking sheets, set about 1 inch apart.
- Place in oven for 12 to 14 minutes, turning sheet trays halfway through baking.
- Remove from oven and let cool on tray for 4 minutes. Transfer to wire racks to cool completely. Meanwhile, roll out, cut, and bake remaining dough.
- Decorate completely cooled cookies with icing. Let iced cookies dry 1 hour before storing in airtight container.
- Makes 4 Dozen Depending On The Size Of Your Cookie Cutters
- Prep Time: 30 Minutes Cook Time: 14 Minutes Total Time: 44 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
