Gingerbread Cookies
Ingredients
The cookie dough
-
4
cups
unbleached all-purpose flour
-
¾
teaspoon
baking soda
-
1
teaspoon
salt
-
4
teaspoons
ground ginger
-
1
teaspoon
ground cloves
-
1
tablespoon
ground cinnamon
-
½
teaspoon
freshly grated nutmeg (optional)
-
½
teaspoon
finely ground black pepper
-
11
tablespoons
unsalted butter, room temperature
-
⅔
cup
dark brown sugar, packed
-
3
large
eggs
-
⅔
cup
organic unsulfured molasses (blackstrap)
The icing
-
2
cups
powdered sugar
-
1
egg white
for icing
-
to taste
large grain sugar (turbinado) for decorating
Instructions
- Sift together the flour, baking soda, salt, and spices in a medium bowl and set aside.
- In a large bowl, cream the butter until light and fluffy, then add the sugar and mix until creamy.
- Blend in the eggs one at a time, followed by the molasses.
- Gradually add the flour mixture until the dough is easy to handle and not overly sticky.
- Divide the dough, wrap in plastic, and chill for about an hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough to about 1/8-inch thick and cut into shapes.
- Transfer the cookies to baking sheets and chill if the dough has warmed up.
- Bake for 7-10 minutes, then allow to cool completely before icing.
- For the icing, whisk together powdered sugar and egg white until smooth, then decorate the cookies.
Nutrition Facts (estimated)
Servings
3 dozen
Calories
135
Total fat
3g
Total carbohydrates
25g
Total protein
2g
Sodium
104mg
Cholesterol
0mg
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