Feel free to use a variety of fun cookie cutter shapes in this recipe - fun is the most important ingredient in baking!
Directions for: The Pioneer Woman's Gingerbread Cookies
Ingredients
6 cups all-purpose flour
1 tsp salt
tsp allspice
tsp ground cinnamon
tsp ground cloves
tsp ground ginger
tsp ground nutmeg
1 cups dark brown sugar, packed
cup (1 1/2 sticks) unsalted butter, softened
1 cup dark molasses
2 eggs
1 Tbsp maple extract
assortment of cookie cutters
Directions
1. In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk them together. Set the mixture aside for a minute.
2. In an electric mixer fitted with the paddle attachment, cream together the brown sugar and softened butter until fluffy. Drizzle in the molasses, mixing well and scraping the sides halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch. That's the way you want it! Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.
3. When ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment.
4. Roll the dough out 1/3 inch thick (rolling between 2 sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes.
See more: Bake, Christmas, Comfort Food, Dessert, Eggs/Dairy, Snack