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Classic Gingerbread Dough

Yields1 Serving

 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

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.


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.