Source: Corporate Image Dining Services
Brown sugar and molasses pair nicely with spicy ginger in these gingerbread cookies.
9 cups AP flour, sifted
3/4 tsp. salt
3 tsp. baking soda
6 tsp. ginger
3 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
3/4 tsp. ground cloves
2 1/4 cups brown sugar - Dark or light
18 oz. butter, diced
1 1/2 cups molasses
3 each whole eggs – Large
- Cream Butter and brown sugar. Add eggs one at a time. Add Molasses.
- Sift all dry ingredients together, then fold into batter. Use mixer on #2 speed with paddle attachment.
- Once dough is mixed, roll into ball. The dough may be split in several pieces. Chill in fridge 1-2 hours before rolling.