Alaska Mom
Member
- Joined
- Dec 9, 2009
- Messages
- 16
I have tried MANY gingerbread recipes and none of them were right. I finally decided to try my own. After loads trial and error, I don't think I've ever tried a better recipe! I hope you all enjoy them! Also - If you find that you have added or omitted something that helped the recipe, I'd appreciate it if you would please let me know so I can try it myself!
Ingredients:
3/4 cup packed dark brown sugar
1/2 cup butter or margarine, softened
2 large eggs
1/4 cup molasses
3 cups all-purpose flour, plus more for dusting work surface
1 ½ Tablespoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon salt
Directions:
-Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
-Add the eggs and molasses and mix until combined.
-Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
-Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
-Preheat the oven to 350 degrees F.
-Line cookie sheets with tin foil. Spray lines sheets with floured pan spray (I like bakers joy). Allow the dough to sit at room temperature for about 15 minutes, until pliable.
-Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out shapes with cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
-Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
-Once cooled decorate with royal icing.
Ingredients:
3/4 cup packed dark brown sugar
1/2 cup butter or margarine, softened
2 large eggs
1/4 cup molasses
3 cups all-purpose flour, plus more for dusting work surface
1 ½ Tablespoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon salt
Directions:
-Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
-Add the eggs and molasses and mix until combined.
-Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
-Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
-Preheat the oven to 350 degrees F.
-Line cookie sheets with tin foil. Spray lines sheets with floured pan spray (I like bakers joy). Allow the dough to sit at room temperature for about 15 minutes, until pliable.
-Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out shapes with cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
-Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
-Once cooled decorate with royal icing.
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