This cookie dough takes some real muscle to make, but these gingerbread cookies are definitely worth it! The dough can be rolled 1/8 inch thick for a crisp cookie (great for ornaments) or 1/4 - 3/8 inch thick for a softer cookie. Christmas wouldn't be the same without this cookie. We have gingerbread men, women, and children, trees, stockings, candy canes, stars, and on and on. We like these cookies undecorated (no royal icing), so they're not too sweet (and no crunchiness). The ingredient list below is for a triple recipe, because if you're going to go to the trouble to make it, you might as well make enough for a crowd!
INGREDIENTS
2 c molasses
2 c sugar
3 Tbsp ground ginger
3 Tbsp ground cinnamon
1 lb butter, cut in 1-inch pieces
2¼ Tbsp baking soda
3 eggs
14-15 c flour
In heavy 6- or 8-quart saucepan over moderate heat, bring the molasses, sugar and spices just to low boil, stirring occasionally.
Cut butter into 1-inch pieces; put into large bowl.
When mixture boils, add baking soda and stir until it foams to top of sauce pan.
Pour molasses mixture over the butter and stir in.
Stir eggs with a fork to just mix and stir in.
Gradually stir in flour with rubber/wood spatula. Turn out and knead lightly till mixed thoroughly.
Divide into 3-5 pieces.
Flour all sides and form into balls.
Roll out to desired thickness (1/8 - 1/2 inch).
Cut shapes with cookie cutters, knife, etc.
Reserve scraps, knead together and re-roll.
If baking two sheets at a time, reverse half-way through.
For ornaments, can sew heavy thread through, or make small hole with decorating tube, or put small piece of spaghetti through before baking.
For 1/8-inch thick, crisp cookies, bake 13-15 minutes at 325.o
For 1/4-inch or 3/8-inch thick cookies, bake 15 minutes at 300.o
Although frosted gingerbread cookies might look great, I prefer these cookies plain. In addition to gingerbread men and women, I make various trees, reindeer, stockings, stars, and candy canes.