- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Sunday, December 14, 2014
Best Gingerbread Cookie Dough
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Mix in a separate bowl, combine:
3 cups all purpose flour
1 1/2tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbls ground ginger
1 3/4 tsp cinnamon
1/4 tsp ground cloves
In a mixer with paddle attachment, combine:
6 tbls room temperature unsalted butter
3/4 cup dark brown sugar
1 egg at room temperature
1/2 cup molasses
2 tsp vanilla
Add the dry ingredients a little at a time and mix until just absorbed. Wrap dough in plastic and let rest at room temperature for at least two hours and up to eight or up to four days in the refrigerator.
Divide dough in half and rewrap unused half and return to refrigerator.
Roll out on floured surface with floured rolling pin to 1/4 inch. Use cookie cutter to cut into shapes.
Bake 7-8 minutes, depending on size of cutter. Let sit on baking sheet for 1or 2 minutes after removing from oven before cooling on a wire rack. Cool completely before decorating.