Gingerbread Recipe: How to Make Gingerbread Dough from Cookies Cupcakes and Cardio

Gingerbread Cookies

1/2 c. sugar
1/2 c. light (mild) molasses
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. Ground black pepper
2 tsp. baking soda
1/2 c. butter or margarine
large egg
3 1/2 c. all-purpose flour
Colored sugar crystals, edible glitter, sprinkles, small round candies, and/or gumdrops (optional)
Ornamental Frosting (optional)
  1. In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in pan). Stir in butter until melted. With fork, stir in egg, then flour.
  2. On lightly floured surface, knead dough until thoroughly mixed. Divide dough in half. Wrap half of dough with plastic wrap and set aside.
  3. Preheat oven to 325 degrees F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies.
  4. Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire rack to cool. Repeat with remaining dough.
  5. When cookies are cool, prepareOrnamental Frostingif you like; use to decorate cookies as desired. While frosting is still wet, sprinkle with sugar crystals or glitter, or attach sprinkles, candies, and/or gumdrops if you like. Set cookies aside to allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container (with waxed paper between layers, if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.

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Date: 06.12.2018, 17:43 / Views: 73393