@eclectictaste.ne: Come see me at The Omaha Holiday Boutique & SAVE this recipe! 🎄 #holidaybaking #gingerbreadrecipe #holidaycookies #cookierecipe #christmasbaking @The Cookie Countess gingerbread cookie recipe Ingredients: 1 cup unsalted butter, softened (You can substitute with 1 cup vegetable shortening)
1 cup dark brown sugar
1/2 cup unsulfured molasses
2 large eggs
1/3 cup cornstarch
2 teaspoons ground ginger
3 teaspoons ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground clove
4 ½ - 5 cups all-purpose flour (Adjust flour if the dough is sticky) 1. Preheat oven to 375º F, and line two baking sheets with parchment paper or baking mats. 2. Using a stand mixer with the paddle attachment, cream together butter (or shortening) and sugar until smooth. Add molasses, and mix until combined. 3. Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Add cornstarch, ginger, cinnamon, salt, and clove. Mix on medium-low speed until combined. 4. With your mixer on low, add the flour, ½ cup at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl. If your dough is still too sticky, add up to an additional ½ cup of flour. 5. The dough will look dry when you first add your flour, but will come together after a few minutes of mixing. 6. Roll out the dough to a thickness of ¼ inch between two sheets of parchment paper. Place rolled out dough in the refrigerator to chill for at least two hours. 7. Remove one piece of chilled dough at a time from time from the refrigerator and cut shapes with the included gingerbread house cookie cutters. 8. Transfer shapes to the prepared baking sheets, and bake for 10 - 15 minutes, or until the cookies are set around the edges and just a little softer towards the centers.

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Wednesday 28 October 2026 00:41:20 GMT