Classic Gingerbread Cookies
Source of Recipe
Source: Midwest Living
List of Ingredients
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup butter
3/4 cup packed brown sugar
1/2 cup molasses
1 egg
1 recipe Powdered Sugar Icing (optional) (see recipe below)
Decorative candies (optional)
Recipe
1. In a bowl, stir together the flour, ginger, baking soda, cinnamon, salt, and cloves. Set aside.
2. In a mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses; beat until combined. Add egg; beat well. Add flour mixture; beat at low speed until just combined. Divide the dough in half. Cover and chill the dough for 3 hours or until easy to handle.
3. On a well-floured surface, roll half of the dough at a time to 1/8-inch thickness for small cookies or 1/4-inch thickness for large cookies. Cut into desired shapes. Place 1 inch apart on a lightly greased cookie sheet.
4. Bake in a 375 degree F oven for 5 to 6 minutes for small cookies or 7 to 8 minutes for large cookies or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Remove the cookies and cool on a wire rack.
5. Decorate with Powdered Sugar Icing and decorative candies, if you like. Makes 72 small or 30 large cookies.
Powdered Sugar Icing: In a small bowl, stir together 2 cups sifted powdered sugar and 1/2 teaspoon vanilla. Stir in 2 to 3 tablespoons milk or orange juice to make a drizzling consistency.
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