Favourite Gingerbread Cookies
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 38
A classic combination of butter, sugar, molasses and spices, gets two hits of ginger for extra pop. They bake up tender and fragrant, perfect for the cookie table!
Ingredients
- 1 cup sugar shopping list
- ¼ cup salted butter, softened shopping list
- ¼ cup shortening shopping list
- ½ cup blackstrap molasses shopping list
- ¼ cup honey shopping list
- 1 tbsp fresh ginger shopping list
- 1 tbsp ground ginger shopping list
- ½ tsp cinnamon shopping list
- ½ tsp nutmeg shopping list
- ½ tsp cardamom shopping list
- ½ tsp cloves shopping list
- ¼ tsp salt shopping list
- 1 cup flour shopping list
- 1 ½ cups whole wheat pastry flour shopping list
- 1 cup spelt flour (or more whole wheat pastry flour) shopping list
- ½ tsp baking soda shopping list
- 2 tbsp Homemade Ener G Egg Replacer (powder) shopping list
How to make it
- In a bowl, cream together the sugar, butter, shortening, molasses, honey, spices and salt until well combined.
- Beat in the flours, baking soda and egg replacer until thoroughly mixed.
- Divide dough in half and form into flat rounds. Wrap well in plastic wrap, and refrigerate at least 1 hour, or up to 3 days (IMHO this is best after 1 day of “curing”).
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Roll half of the dough out about ¼” thick between sheets of wax paper and cut into shapes.
- Gather scraps into a ball and re-chill at least 15 minutes before re-rolling.
- Bake (one sheet at a time) for 8 to 10 minutes, until set in the middle with crisp edges.
- Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
People Who Like This Dish 3
- kaijavb MD
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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