Advent Project Day 15
Best gingerbread cookies ever.
I usually make about four batches of these every December. I mix it up one night, then bake it the next night.I have lots of cute cookie cutters- gingerbread men and stars and trees and snowmen.
GINGERBREAD COOKIES
Ingredients
Butter, softened, 1 cup or 8 ounces
Light brown sugar, 1 cup, packed or 7.5 ounces
Dark molasses, ¾ cup or 7.5 ounces
Egg, lightly beaten, 1
All-purpose flour, 5 cups or 20.75 oz.
Salt, 1 tsp
Baking powder, 1 ½ tsp
Ground ginger, 4 tsp
Ground cinnamon, 4 tsp
Ground cloves, 1 ½ tsp
Ground nutmeg, ½ tsp
Freshly ground black pepper, 1 tsp
Technique:
Cream the butter, sugar, and molasses together, then beat in the egg.
Mix dry ingredients and add to butter mixture in several stages. You may have to knead the dough slightly with your hands to incorporate all of the ingredients. This is a stiff dough.
Refrigerate overnight to develop the flavor.
Roll out dough and cut with cookie cutters. Bake at 350 degrees for 13- 14 minutes. I rotate the cookie sheets for even browning.
These can be stored in a tin at room temperature for up to four weeks, and the flavor gets stronger as they are stored.
Cookies Chez Goddess last year. Baked by me, decorated by my kids.