Gingerbread Cookies
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Cooking Time:
30 min
Total Time:
170 min
Servings:
16 to 24 cookies
Ingredient
16 cups all-purpose flour
21 teaspoon salt
31/2 teaspoon allspice
41/2 teaspoon ground cinnamon
51/2 teaspoon ground cloves
61/2 teaspoon ground ginger
71/2 teaspoon ground nutmeg
81 1/2 cups packed dark brown sugar
91 1/2 sticks (3/4 cup) unsalted butter, softened
101 cup dark molasses
112 eggs
121 tablespoon maple extract
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Nutritional components
- Serving Size1 of 20 servings
- Calories316
- Total Fat8g
- Saturated Fat5g
- Carbohydrates58g
- Dietary Fiber1g
- Sugar29g
- Protein5g
- Cholesterol34mg
- Sodium135mg
Cooking process
Step 1In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk together. Set aside for a minute.
Step 2In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter until fluffy. Drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch -- that's the way you want it! Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Step 3When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment.
Step 4Roll the dough out 1/3 inch thick (rolling between two sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes.
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