Ok obviously a few weeks late, but this can still be a reference for next year, right? ‘Tis the season to-eat-cookies, fa-la-la-la-la, la-la, la-la! We had a tradition of making unfrosted gingerbread cookies when I was younger; the taste of these is very similar, but without the need to chill the dough. Much more convenient for sure. This dough work probably work well for a house too, since it doesn’t rise much at all. For a house, I’d recommend rolling dough out a bit thinner for easier handling.
- from my sister from the Internet somewhere
- takes about 1-2 hour
- makes about 4 baking sheets of cookies
- You need:
- one medium pot, parchment paper or silicon baking mat
- rolling pin, cookie cutters
- 1/2 c granulated sugar
- 1 1/2 tsp ground ginger
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 c dark molasses
- 2 tsp baking soda
- 1/2 c butter, cut in chunks
- 1 large egg, beaten
- 3 1/2 c all-purpose flour, loose
In a medium pot, mix 1/2 c granulated sugar, 1 1/2 tsp ground ginger, 1 tsp allspice, 1 tsp ground cinnamon, 1 tsp ground cloves and 1/2 c dark molasses. Heat under medium heat until lightly boiling, stirring occasionally. Remove from heat then add 2 tsp baking soda. Mixture will foam up slightly. When combined, add in 1/2 c butter, cut in chunks and stir until melted. Follow with 1 large egg, beaten, then 3 1/2 c all-purpose flour. Dough will be malleable but thick (like gingerbread usually is).
Preheat oven to 325 deg F while you roll out the cookies.
Lightly flour a silicone baking mat or parchment paper. Pour dough out from pot onto working surface. Knead the dough until uniformly covered. Roll out to about 1/4 thick and cut into shapes, removing the “negative” dough for re-kneading and forming later. Cookies need about 1/2 inch space around for a slight spreading while baking.
Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet before moving to a wire rack to completely cool. Hard cookies will soften slightly as they get stale 😉