There's nothing like a batch of classic gingerbread cookies to get you in the holiday spirit! These gingerbread cookies are sure to taste great & impress this holiday season! Happy Holiday baking!
6 cups all purpose flour
½ teaspoon salt
2 teaspoon baking soda
6 teaspoon ground ginger
2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
½ ground cloves
1½ cups brown sugar (firmly packed)
1½ cups unsalted butter
1 cup Grandma's molasses (unsulfured)
2 large eggs
Soften butter in large mixing bowl.
In a separate bowl, sift together flour, salt, baking soda and spices. Mix evenly.
Add brown sugar to softened butter and cream together with mixer until fluffy.
Add the molasses and eggs to butter mixture and blend.
On low speed, gradually beat in flour mixture until incorporated.
Scrape dough onto saran wrap and use the wrap, not your fingers, to press the mixture together to form a round ball of dough. Divide dough into 4 even sections, mold each section into a flat disc (about 1-1 ½ inches thick) and wrap in saran wrap. Refrigerate for at least 2 hours. These discs can be stored refrigerated for several weeks.
Preheat oven to 350°F.
On floured surface, roll out disc of dough to approx. 1/8 in thickness. Cut with desired cutters.
Using an angled metal spatula, lift cut shapes onto cookie sheets approx. 1 in apart.
Bake for 10-12 minutes, depending on size of cookies. Just beginning to colour around the edges means they are ready.
Cool cookies on sheet until firm, approx. 2 min before transferring to wire racks to cool completely before decorating.
Store in airtight container at room temperature up to 7 days.
Makes about 60-70 gingerbread men depending on how thin you roll the dough!