Gingerbread Cookies
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT10M
- Cook Time: 10 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 3 dozen
- Cuisine: American
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.Place the butter and brown sugar in a large mixing bowl, and cream together
Ingredients:
- 1 cup unsalted butter (2 sticks), softened slightly but still cool
- 1 cup dark brown sugar
- 1/2 cup molasses
- 2 eggs, large
- 1/3 cup cornstarch
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 4 cups all-purpose flour (you may need as much as 5 cups)
Directions:
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Place the butter and brown sugar in a large mixing bowl, and cream together until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined.
- Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the cornstarch, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined.
- Add about 2/3 of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so).
- Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl. (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.)
- Roll out the dough to a thickness of 3/8-inch (rolling pin rings help to achieve an even and exact thickness) between 2 sheets of parchment paper, and cut shapes with cookie cutters.
- Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers.