Spicy Gingerbread Christmas Cookie Recipe
1 cup unsalted butter
1 cup dark brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
Raisins or cinnamon candies for decoration (optional)
Icing for decoration (optional)
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, spices and salt.
Stir flour mixture into butter mixture.
Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
Preheat oven to 350 F.
Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets.
If desired, decorate with raisins or candies.
Refrigerate about 15 minutes.
Bake for 8-10 minutes or until crisp.
Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with icing.
Yield: About 36 cookies.
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