This article was published on October 29th, 2011
Celebrate autumn with a batch of homemade gingerbread cookies. Not only do they taste good; your home will smell wonderful!
- 6 cups sifted all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 4 tsp ground ginger
- 4 tsp ground cinnamon
- 1 ½ tsp ground cloves
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 2 large eggs
- 1 cup unsulfured molasses
In a large bowl, sift flour, baking soda and baking powder. Set aside.
In a mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then the eggs and molasses. Add the flower mixture, combining on low speed. Divide the dough into thirds, wrap in plastic and chill in the refrigerator for at least one hour.
Heat over to 350’c. On a floured surface, rol out the dough to 1/8” thick. Use cookie cutters to cut into shapes. Transfer to ungreased baking sheet and refrigerate until firm. Bake until crisp; approximately 8-10 minutes. Let cookies cool on wire racks. Decorate with sugar, sprinkles, icing, etc.