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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret L Mitchell
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. ground clove
1 c. granulated sugar
8 tbsp. unsalted butter (1 stick), at room temp.
3/4 c. dark molasses, such as Grandma’s Robust
1 large egg, at room temperature

Directions:
Directions:
Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside. Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fluffy and light, about 2 minutes. Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days. Heat the oven to 350°F and arrange the rack in the middle. Place 1/2 of the dough on a lightly floured work surface and roll out to 1/4-inch thickness. Cut dough into 3-inch round cookies and transfer onto a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before re-rolling. Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove cookies from the oven, let cool slightly on the baking sheet, about 2 minutes, then remove to a rack to cool completely. Repeat with remaining dough, Re-rolling scraps, until all dough is used.

Personal Notes:
Personal Notes:
There are various intensities of molasses available, from light to blackstrap, and after trying nearly all of them, we found that dark (sometimes marketed as robust) tastes best in this dough. (It figures, seeing as it is the most traditional type to use in gingerbread, though some taste testers also enjoyed the cookies made with light molasses.) Molasses can be found at health food stores and gourmet markets as well as your grocery store on the baking aisle.

 

 

 

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