by Gingerbread cookies are one of my favorites. I especially like them when they are loaded with spices.
This recipe is based on a recipe from a Better Homes & Garden cookbook that my Mom gave in 1990, but it has more spices added. If you don’t like your cookies spicy, then just cut back on the spices (by about 1/2 ).
I like to decorate my Gingerbread cookies with Royal Icing or Lemon Royal Icing. But the cookies are also good plain or with just a small amount of icing. 🙂
I usually make Gingerbread cookies along with my lemony Speckulatus Roll out sugar cookies to put in our annual cookie tins.
Roll Out Gingerbread Recipe
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 ¼ cup molasses
- 2 eggs
- 1 teaspoon Vanilla Extract
- 5 ½ cup All-purpose flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 teaspoons Cinnamon
- 1 ½ teaspoons Cloves
- 2 teaspoons Ginger
- 1 ½ teaspoons Nutmeg
Instructions
- Preheat oven to 375° F (190° C)
- In the bowl of an electric mixer, cream together butter and granulated sugar. Add the molasses and eggs; whip until light and fluffy
- Sift all of the dry ingredients together into a large bowl. Then use add the dry ingredients 1 cup at a time into the molasses mixture. Mix on low until thoroughly combined.
- Separate dough into 2 pieces and wrap in waxed paper. Chill the dough for 3 hours or overnight.
- On floured surface, roll out dough to ¼" (6.35 mm) thickness. Cut with cookie cutters.
- Bake at 375° F (190° C) for 6-8 minutes. Watch the cookies carefully, you do not want to overbake. I remove mine from the oven when the tops appear solid and baked, but I don't wait for the cookie edges to brown.
- Frost & decorate cookies with Royal Icing, if desired.
Tried this recipe?Let us know how it was!
