To Make Gingerbread Cookie Mix:
- 3 cups all-purpose flour
- 3/4 c dark brown sugar
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp salt
To Make Gingerbread Cookies:
- 1 batch of gingerbread cookie mix
- 1 stick butter, softened
- 1/2 c. molasses
- 1 egg, beaten
Combine all ingredients. Store gingerbread cookie mix in an air-tight container, until you’re ready to use it.
To Use: Cream the butter, molasses and egg.
Slowly add the gingerbread cookie mix. Continue mixing until the dough forms. It’ll be a fairly dry dough, at this stage.
Shape the dough into a ball; cover; and refrigerate for two hours.
Take the dough out of the fridge; and leave it out on the counter, until it softens enough to be workable. You want it to be cold, but not so stiff that it’s difficult to roll.
Flour your work surface. Then, roll your dough out to 1/4-inch thickness. Cut the dough with cookie cutters.
To Make Ginger Snaps: Scoop the dough out with a cookie scoop. Then, flatten the dough balls with a glass that’s been dipped in granulated sugar.
To Make Slice-and-Bake Cookies: Form the dough into a log before you refrigerate it. Then, once it’s chilled, just slice off 1/4-inch-thick cookies.
Bake cookies at 350 degrees for 8-12 minutes. Stick to the lower end of the baking time, if you prefer soft gingerbread, and the higher end, if you prefer crisp gingerbread.