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Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Waidelich
Added: Friday, October 3, 2008


3 cups minus 2 tbsp. flour
2 tsp. ginger
1 1/2 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cardamon
1/2 tsp. dry mustard
1 egg
1/2 cup sugar
1/2 cup dark borwn sugar
6 tbsp. dark molasses
1/2 cup butter

Using steel knife in food processor, combine the first 10 ingredienets in work bowl and blend well, about 45 seconds. Transfer to medium bowl and set aside. Mix egg and sugars in work bowl one minute. Add butter and mix one minute. Add molasses and blend 15 seconds. Return flour mixture to work bowl and mix using on/off turns just until flour is incorporated; do not over process (this is very quick.)
Transfer dough to plastic bag and flatten into a disk. Seal tightly and chill at least 4 hours; preferable overnight.
Preheat oven to 350. Divide dough into 4 equal portions; return 3 to refrigerator. Lightly dust work surface with powdered sugar. Roll dough out to 1/4" thickness. Cut out cookies. Put on greased cookie sheet. Bake until browned, about 12 (maybe less) minutes. Cool on racks & store in airtight container. Decorate if desired.

Personal Notes:
Personal Notes:
Dough is very solid and heavy




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