Sorcha’S Gingerbread Cookies Recipe

Name: Sorcha’S Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter Or Margarine, Softened; 1/2 cups Packed Brown Sugar; 2/3 cups Molasses (unsulphured); 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Ground Ginger; 1 teaspoon Vanilla Extract; 2 whole Large Eggs; 4-1/2 cups All Purpose Flour (approximately)

Servings: persons

1/2 cups Butter Or Margarine, Softened
1/2 cups Packed Brown Sugar
2/3 cups Molasses (unsulphured)
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Allspice
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Cloves
1/2 teaspoons Ground Ginger
1 teaspoon Vanilla Extract
2 whole Large Eggs
4-1/2 cups All Purpose Flour (approximately)

1
1. Into a large bowl, cream butter with sugar. Add molasses, baking soda, salt, nutmeg, allspice, cinnamon, cloves, ginger, and vanilla. Add eggs one at a time. Slowly add 1 1/2 cups flour. With mixer at low speed, beat ingredients until just mixed, constantly scraping down the bowl with a rubber spatula. Increase speed to medium; beat for 2 minutes, occasionally scraping the bowl. With a wooden spoon, stir in about 3 cups flour to make a stiff dough. (If using a stand mixer, mix on low and add flour 1/2 cup at a time.) Shape dough into a ball; wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
2
2. Preheat oven to 350u00b0F. On a lightly floured surface, roll out half the dough 1/4 to 1/8 of an inch thick (or thicker for more cake-like cookies).
3
3. With desired cookie cutter, cut out as many cookies as possible. Place about 1/2 inch apart on a large ungreased cookie sheet.
4
4. Bake cookies for 12 minutes or until edges are firm (9 to 10 minutes in my oven). Remove from cookie sheet to wire racks to cool. Repeat with remaining dough and trimmings.
5
5. Decorate as desired. Cream cheese icing is best. Icing can be thinned with a small amount of milk for a very good glaze.

749

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Butter Or Margarine, Softened, 1/2 cups Packed Brown Sugar, 2/3 cups Molasses (unsulphured), 1-1/2 teaspoon Baking Soda, and more.

Yes, Sorcha’S Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sorcha’S Gingerbread Cookies

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