You will love the mixture and quantities of spices in this Gingerbread Cookie recipe. It's our family favorite, and gingerbread boys and girls are a fun cookie to add to your Christmas cookie trays. YUM!
Ingredients
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
1½ teaspoon baking soda
1 cup butter, melted
½ cup evaporated milk
1 cup unsulfured molasses (the finest grade of molasses)
¾ teaspoon vanilla extract
¾ teaspoon lemon extract
4-5 cups unbleached all-purpose flour
Instructions
Preheat oven to 375 degrees F.
Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
Mix in the melted butter, evaporated milk, molasses, vanilla, and lemon extract.
Mix in the flour, 1 cup at a time. Mix well after each cup.
The dough should be stiff enough to handle without sticking to your fingers.
Increase the flour ½ cup at a time to prevent sticking.
I like to make my dough one day and then bake the next or when I have the time. In this post, I wrapped the dough in clear wrap and refrigerated overnight. You can also keep the dough in the bowl to refrigerate.
When the dough is smooth, scoop a manageable amount on to a floured surface and roll to ¼ inch thick.
Cut out the cookies and place on prepared cookie sheets.
Bake for 10-12 minutes. The cookies are done when the top springs back when touched.
I like to switch my cookie sheets halfway through the baking time.
Remove the cookies from the sheets and place on wire racks.
ENJOY!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/gingerbread-cookies/