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Ingredients
| molasses: 1/3 cup |
| light brown sugar (packed): 1 cup |
| salted butter: 3/4 cup |
| honey: 1/3 cup |
| all-purpose flour (unsifted): 2 1/2 cups |
| ground cinnamon: 1 tsp |
| ginger (minced): 1 tsp |
| black pepper: 1/2 tsp |
| whole cloves: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| cardamom (ground): 1/2 tsp |
| dried cilantro (coriander): 1/2 tsp |
| eggs: 2 (slightly beaten) |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking soda: 1/2 tsp |
| baking powder: 1 1/2 tsp |
Gingerbread Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
35 serving(s)
Tags
- Combine molasses, brown sugar, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread won't hold together. Add the 2 1/2 cups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.
- Preheat the oven to 400 degrees F.
- Roll the dough out quite thin and cut out into cookies shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.