 | Gingerbread Cookies30 cookies 20 minutes |
Ingredients for Gingerbread Cookies:
- 3-4 tsp. The Perfect Purée Sweet Ginger, thawed
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 4 oz. blackstrap or dark molasses
- 1 large egg
- 3 cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ground cloves
Method for Gingerbread Cookies:
- In a food processor fitted with a metal blade, combine butter, sugar, molasses, and egg until well blended. Add 1 cup of the flour, The Perfect Purée Sweet Ginger, baking soda, cinnamon, nutmeg, and cloves. Cover and process until well mixed. Add remaining flour, ½ cup at a time, processing in short bursts until dough cleans the sides of the bowl.
- Wrap dough in plastic wrap; chill 1 hour.
- Preheat oven to 375° F. With floured hands, shape mixture into two balls. Wrap one ball and return to refrigerator.
- Flatten remaining ball on a lightly floured surface. Roll out dough to ⅛-inch thickness. With cookie cutter, cut dough into desired shapes. Transfer cookies to lightly greased baking sheets. Repeat with second half of dough.
- Bake cookies for 10 to 12 minutes or until lightly browned and crisp. Cool completely on racks. Decorate cookies with icing if desired.