Gingerbread is one of those cookies that is just a standard to have during the holidays. They are spicy, chewy and can be cut in cute holiday shapes! My siblings and I used to get the Little Debbie gingerbreads and fight over them at the house.
I decided to include these in my coworker’s baked goodies tins because they looked easy and it was something new to bake. Being that I’ve never worked with molasses, I have to admit, I thought it was going to smell like brown sugar or something similar. No way folks…this has a very different smell than imagined. In fact, I thought I had a batch of bad molasses, but I kept going with the recipe and it turns out that molasses do indeed smell unpleasant normally.
This recipe is easy to work with and yields a delicious gingerbread cookie. You will not be disappointed at all.
Rolled Gingerbread Cookies
Source: Cookie Craft
- 5 cups all purpose flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/2 tsp. baking soda (if using this recipe to make a gingerbread house, omit the baking soda)
- 1/2 tsp. salt
- zest of one orange
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup molasses
- Cream together the butter and sugar for 2 minutes or until light and fluffy. Add the egg and molasses and mix until blended.
- Put the flour, spices, baking soda, salt and orange zest in a medium bowl and whisk mixture together.
- With the mixer on low, gradually add the dry mixture to the wet mixture until the two are well blended.
- Put the dough in 3 even portions, formed into a rough disk and chill the dough in the fridge for a few hours.
- When you are ready to bake the dough, preheat the oven to 350 degrees.
- Cut the dough into desired shapes and place on a parchment/Silpat lined cookie sheet. ( I dipped one side of the cookie in sprinkles before placing on the cookie sheet.)
- Bake in the middle rack of your oven for 12-16 minutes for larger cookies; 7-9 minutes for smaller cookies or until the dough darkens a little along the edges.
- Cool cookies completely for decorating.
Makes about 36 3″ sized cookies, which equates to almost one double batch of sugar cookies.