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Gingerbread Cookies

gingerbread cookies 2


Makes about 24 to 36 cookies, depending on size of cookie cutter

5 cups unbleached whole wheat all purpose flour

1 tsp. fresh ground cinnamon stick (use a micro-plane)

1 1/2 tsp.ground ginger

1 1/2 tsp. fresh ground whole cloves (use an old coffee grinder)

1 tsp. fresh ground whole nutmeg (use a micro-plane)

1 tsp. fresh ground sea salt

1tsp. baking soda

1 cup organic sugar

2 sticks of organic unsalted butter, softened

1 cup unsulphered natural back strap molasses

2 organic eggs

2 TBSP. water

Preheat oven to 375 degrees. In a large mixing bowl, mix the butter and sugar together with a fork until smooth. In another large bowl, sift the remaining DRY ingredients together. Add your molasses, eggs and water to your butter/sugar mix and beat until smooth. Add your dry ingredients to this and mix well. Cover with plastic wrap and refrigerate for 3 hours or overnight. On a lightly floured surface, roll out your dough to about 1/2 inch thick, cut with cookie cutter and place on ungreased cookie sheet. Bake for 5 to 7 minutes, remove from oven and allow to thoroughly cool before decorating. Eat as is or use in your GINGERBREAD MAN LATTE or as ornaments for your traditional Christmas decorations, wreaths, or holiday tree.


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