This dough can be pressed into decorative molds, cut in conventional shapes, or made into gingerbread men and women. Molded cookies should be baked at a lower temperature to keep the pattern sharp.
Ingredients
- 3⁄4 lb. butter, softened
- 3⁄4 cup dark brown sugar
- 1 egg, lightly beaten
- 1⁄2 cup unsulphured molasses
- 3 cups all-purpose flour
- 1 tbsp. ground ginger
- 1⁄2 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. salt
ADVERTISEMENTADAD
Instructions
Step 1
Cream butter and sugar together in a large bowl. Stir egg and molasses into mixture. Sift flour, ginger, cloves, cinnamon, baking powder, baking soda, and salt together into another bowl, then beat into creamed mixture one-third at a time until well mixed. Wrap dough in plastic wrap and refrigerate at least 3 hours.
Step 2
If using molds, lightly oil them; preheat oven to 300°. Gently press dough into molds with your fingers; invert to unmold on a sheet pan. Trim edges with tip of a sharp knife. For cut-out cookies or gingerbread men, preheat oven to 350°. Roll out dough 1⁄8" thick on a floured surface and cut out. Bake till browned, 12–18 minutes.
- Cream butter and sugar together in a large bowl. Stir egg and molasses into mixture. Sift flour, ginger, cloves, cinnamon, baking powder, baking soda, and salt together into another bowl, then beat into creamed mixture one-third at a time until well mixed. Wrap dough in plastic wrap and refrigerate at least 3 hours.
- If using molds, lightly oil them; preheat oven to 300°. Gently press dough into molds with your fingers; invert to unmold on a sheet pan. Trim edges with tip of a sharp knife. For cut-out cookies or gingerbread men, preheat oven to 350°. Roll out dough 1⁄8" thick on a floured surface and cut out. Bake till browned, 12–18 minutes.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
