Cookie Recipes
Gingerbread Cookie Cutouts
Ingredients
- 1 teaspoon baking soda
- 1 cup light (mild) molasses
- 1 cup (2 sticks) softened butter (no substitutions)
- 1 cup granulated sugar
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1 large egg
- 5 cups all-purpose flour
Instructions
- Stir baking soda into the molasses and set aside until pale brown and frothy.
- Meanwhile, in a large bowl with a mixer at medium speed, beat butter with sugar, ginger and salt until creamy, occasionally scraping bowl with rubber spatula.
- At low speed, beat in molasses mixture and egg (mixture may look curdled).
- Gradually add 4 3/4 cups of flour, beating just until blended and occasionally scraping the bowl.
- On a lightly floured surface, knead dough until thoroughly mixed, kneading in remaining
- 1/4 cup of flour if necessary. Divide dough in half; wrap half of dough with plastic wrap and set aside.
- Heat oven to 375 degrees F.
- On a floured surface, with a floured rolling pin, roll dough out to 1/4 inch thickness. With floured 3 to 4 inch cookie cutter, cut dough into shapes, reserving the trimmings.
- Bake cookies for 8 to 10 minutes or until edges begin to brown.
- Transfer cookies to wire racks to cool.
- Repeat with remaining dough.
- Frost cookies after they have cooled.
- Allow frosting to harden completely, and store in an airtight container for up to 2 weeks.
Attribution
Posted by Annette at Recipe Goldmine 12/17/2001 6:59 pm.