Ingredients
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-
4
-
1
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
2/3
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-
-
-
-
Directions
Gingerbread Cookies,These are absolutely the best gingerbread cookies I have ever tried.,This was my first time trying to make Gingerbread Cookies and they came out wonderful. The coloring, flavor and texture were perfect. I followed you instructions completely except used the plastic wrap when I was rolling out the dough before cutting. That prevents any sticky to the rolling pin. Of course you have to work fast, as you stated or it just gets soft and sticky to cut. Thank you! I hope my childs class enjoys them.,I found this dough to be terribly sticky…so sticky that it couldn’t be manipulated, even after several hours of refrigeration. I followed the recipe exactly. My butter was soft (room temp), maybe that was the problem? The taste of the cookie was soft, and good. Great gingerbread cookie, not so much as a gingerbread man!
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Steps
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1
Done
|
For the Dough, Sift the Dry Ingredients (except Sugar) Into a Mixing Bowl and Stir or Whisk Well to Combine. |
|
2
Done
|
Beat the Butter and Sugar by Machine and Beat in the Eggs, One at a Time. |
|
3
Done
|
Continue Beating Until the Mixture Is Smooth, Scraping Down Often. |
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4
Done
|
Beat in Half the Flour Mixture, Then Stop and Scrape Down the Bowl and Beaters. |
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5
Done
|
Beat in the Molasses, Scrape Again, and Beat in the Remaining Flour Mixture, Just Until Combined. |
|
6
Done
|
Divide the Dough Into Several Pieces and Press Each Piece Into a Rectangle Slightly More Than 1/4" Thick Between 2 Sheets of Plastic Wrap (this Step Is Important). |
|
7
Done
|
Chill the Dough For at Least 1 Hour or Until Firm. |
|
8
Done
|
Can Be Left Overnight or Frozen at This Point. |
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9
Done
|
Set Racks in the Middle and Upper Thirds of the Oven. |
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10
Done
|
Preheat the Oven to 350f. |
