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Gingerbread Cookies

"This is the recipe I used this year to make my "ninjabreadmen" cookies, using cookie cutters from Wilton. They were so good and blew my previous recipe for gingerbread cookies out of the water. Don't be afraid of the spices in these cookies - they are not spicy hot, just packed with flavor. The servings are a guess and will vary based on the size of your cookie cutters. I was able to get 4 cookie sheets of cut outs out of the full recipe of dough. As adapted from a recipe I saw on TV hosted by the Neelys."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses or treacle
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoons baking powder
  • Spices:
  • 1 tablespoon ground cinnamon (yes really this much)
  • 1 tablespoon ground ginger (yes really this much)
  • 2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt (regular table salt not coarse salt)
  • 1/2 teaspoon finely ground black pepper (really!, measure carefully)
  • 1/8 teaspoon cayenne pepper (measure carefully)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

The day before you plan to bake your cookies (or at least several hours in advance), use an electric mixer to combine the butter, sugar, and molasses until light and fluffy.

Step 2

Sift or whisk together the flour and baking soda.

Step 3

Measure your spices out carefully, leveling off each spoonful, and combine in a small bowl; add to the flour mixture and whisk well to combine fully.

Step 4

Gradually add some of the flour mixture to the butter mixture, blending well, until all of the flour has been incorporated into the dough; mixture will get somewhat stiff.

Step 5

Divide the dough into 3 balls and place each inside a small zip-top plastic baggie; flatten each ball into a disk inside the baggie and stash in the fridge to chill overnight (or at least for several hours).

Step 6

When you are ready to bake: set out a few cookie sheets and line them with baking paper.

Step 7

Let the chilled dough rest at room temperature while the oven preheats to 350F; you want it to still be fairly firm, but this will help the dough roll a bit easier.

Step 8

On a floured surface, roll out the dough as thin as you prefer (bear in mind the thickness will determine how long to bake the cookies once cut).

Step 9

Cut out shapes using cookie cutters and place on the lined pans; bake for 8-12 minutes.

Step 10

Carefully remove to wire racks to cool completely before decorating as desired.

  Nutritional Facts
 
 
  • Serving Size: 1 (18.4 g)
  • Calories 85.1
  • Total Fat - 4.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0.7 mg
  • Sodium - 37 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.7 g
  • Protein - 0.9 g
  • Calcium - 13.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg
  Reviews
 
 
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