Classic Gingerbread Dough

Classic Gingerbread Dough

AuthorJulie

1 cup butter, at room temperature
1 cup packed brown sugar
2 large eggs
1 1/2 cups dark molasses
6 - 6 1/2 cups all-purpose flour
1 tsp. baking soda
1 Tbsp. ground ginger
1 Tbsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt

1

In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time,then beat in the molasses. Stir together the dry ingredients and add to the wet, beating on low or stirring by hand just until combined. Knead a few times, until you have a soft ball of dough. Cover and let rest for at least 30 minutes before rolling, or wrap and refrigerate for up to 4 days.

2

When ready to bake, roll gingerbread out 1/4" thick on a lightly floured surface, and cut into desired shapes - bake at 350F for 10 minutes, or until pale golden around the edges and set.

Category

Ingredients

 1 cup butter, at room temperature
 1 cup packed brown sugar
 2 large eggs
 1 1/2 cups dark molasses
 6 - 6 1/2 cups all-purpose flour
 1 tsp. baking soda
 1 Tbsp. ground ginger
 1 Tbsp. cinnamon
 1/2 tsp. allspice
 1/2 tsp. salt

Directions

1

In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time,then beat in the molasses. Stir together the dry ingredients and add to the wet, beating on low or stirring by hand just until combined. Knead a few times, until you have a soft ball of dough. Cover and let rest for at least 30 minutes before rolling, or wrap and refrigerate for up to 4 days.

2

When ready to bake, roll gingerbread out 1/4" thick on a lightly floured surface, and cut into desired shapes - bake at 350F for 10 minutes, or until pale golden around the edges and set.

Classic Gingerbread Dough
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.