Try this Gingerbread Cookies recipe, or contribute your own.
Suggest a better descriptionDough Directions:
Position racks in the top and bottom thirds of the oven and preheat to 350 degrees.
Sift flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl - set aside.
In a large bowl, using a hand electric mixer and high speed, beat butter and vegetable shortening until well combined, about 1 minute. Add brown sugar and beat until mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. Dough can be prepared up to 2 days ahead.
To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove dough from refrigerator and let stand at room temp until just warm enough to roll out without cracking, about 10 minutes. Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour. For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut more cookies.
Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking until the edges of the cookies are set and crisp. 10 to 12 minutes. Cool on the sheets for 2 minutes then transfer to wire cake racks to cool completely. Decorate with the icing of your choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1069g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5098 | ||
Calories from Fat: 2931 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 325.7g | 434 % | |
Saturated Fat 179.9g | 899 % | |
Monounsaturated Fat 99.6g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 942.5mg | 290 % | |
Sodium 1486.5mg | 51 % | |
Potassium 2917.5mg | 77 % | |
Total Carbohydrate 509.7g | 150 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 498g | ||
Protein 48.1g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5098
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