There’s something about baking gingerbread cookies during the holiday season that just feels right. Our recipe blends the spice of fresh ginger with the sweetness of brown sugar and molasses to create the perfect crowd-pleasing cookie.
6 cups all-purpose flour
1 tablespoon baking powder
1/3 tablespoon ground ginger
1/4 tablespoon fresh ginger, grated finely
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup unsalted butter
1 cup molasses
1 cup brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Gently mix flour, baking powder and all spices in a large bowl. Set aside.
In a second large bowl (the bowl of an electric mixer if you have one) beat the softened butter until smooth, adding the molasses, eggs, vanilla and brown sugar. Slowly stir in the dry ingredients and combine.
Divide the dough in half, wrap in plastic and place in a cool area for two hours. Bring to room temperature before baking.
Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/2 inch thick and cut into shapes with cookie cutters.
Line a baking sheet with parchment paper and place cookies evenly-spaced apart. Bake for 8-10 minutes (depending on cookie size and thickness).
Let cool before decorating – or enjoy as is!
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