In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. Refrigerate for 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet, then move to wire racks to cool completely.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads. View Recipes >
Delicious recipes for the afternoon
Who said brown bag lunches have to be a sandwich and apple? View Recipes >
Email Recipe
Classic Gingerbread Cookies
Serves 2 dozen
Ingredients:
1 cup unsalted butter
1 cup dark-brown sugar, packed
2 eggs
1 cup molasses
6 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoons salt
Directions:
Preheat oven to 350° F.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. Refrigerate for 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet, then move to wire racks to cool completely.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
