Dough turned out much lighter in color and texture than the picture appears, and stuck to the molds we used despite the oil. Perhaps I over-beat the butter, sugar, and eggs... otherwise, the flavor is fine.
Gingerbread Cookies
Credit: Ilisa Katz
This dough can be pressed into decorative molds, cut in conventional shapes, or made into gingerbread men and women. Molded cookies should be baked at a lower temperature to keep the pattern sharp.
3⁄4 lb. butter, softened
3⁄4 cup dark brown sugar
1 egg, lightly beaten
1⁄2 cup unsulphured molasses
3 cups all-purpose flour
1 tbsp. ground ginger
1⁄2 tsp. ground cloves
1 tsp. ground cinnamon
1⁄2 tsp. baking powder
1⁄4 tsp. baking soda
1⁄4 tsp. salt
1. Cream butter and sugar together in a large bowl. Stir egg and molasses into mixture. Sift flour, ginger, cloves, cinnamon, baking powder, baking soda, and salt together into another bowl, then beat into creamed mixture one-third at a time until well mixed. Wrap dough in plastic wrap and refrigerate at least 3 hours.
2. If using molds, lightly oil them; preheat oven to 300°. Gently press dough into molds with your fingers; invert to unmold on a sheet pan. Trim edges with tip of a sharp knife. For cut-out cookies or gingerbread men, preheat oven to 350°. Roll out dough 1⁄8" thick on a floured surface and cut out. Bake till browned, 12–18 minutes.
Ratings & Reviews (1)
Gingerbread Cookies
Reviewed by LWETTERHAHN on
.
Dough turned out much lighter in color and texture than the picture appears, and stuck to the molds we used despite the oil. Perhaps I over-beat the butter, sugar, and eggs... otherwise, the flavor is fine.
Rating: 3
