Tis the season and this last weekend I got the hankering for some good old fashion gingerbread cookies. So I turned to my favorite cookbook and it didn’t disappoint me. I did modify this recipe just a tad, added some ground cloves and used butter instead of shortening. They turned out pretty darn good! Warning, this recipe makes A LOT of cookies. Enjoy!
- 5 1/2 cups all-purpose flour
- 1 tbsp. baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup butter, at room temp
- 1 cup sugar
- 1 egg, beaten
- 1/2 tsp vanilla
- 1 cup dark molasses, I use blackstrap
- 1/2 cup espresso
- powdered sugar for dusting (optional)
Preheat your oven to 400°. Line a couple of cookie sheets with parchment paper.
Sift together the flour, baking soda, baking powder, salt, and spices.
In a stand mixer, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth. Add in the molasses and coffee. Add in the flour and beat until mixed well. Wrap in plastic wrap and chill for at least 1 hour.
On a lightly floured board, roll out the dough until about 1/4″ thick. Cut out the cookies with a cookies cutter. I used a 2″ round but you can use whatever you like. Bake for 8 minutes. Dust with powdered sugar and eat.
As this recipe makes a lot of cookies, make sure to put the dough back in the refrigerator between batched to keep it chilled.