Gingerbread cookies

I wanted something warm and tasty to counteract the wind and rain brought by the storm. These cookies are perfect in colder weather. They also have the added bonus of not containing eggs, which is a great trick to add to any recipe book, for those with allergies.

This recipe makes around 6 dozen cookies, but they get gobbled fast.

Ingredients :
2 sticks of butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
1 cup molasses
1 heaping teaspoon baking soda
2 table spoon hot water
3 1/2 cups flour, plus more for dusting work surface
3 tea spoon. fresh grated ginger
1 table spoon cinnamon (I roughly grounded some cinnamon sticks)
A dash of nutmeg (I used fresh grated nutmeg)


1. Combine the butter, sugars and molasses, mixing until smooth and creamy.

2. In a small bowl, mix the baking soda and hot water into a paste; add to the butter-sugar mix and combine well.

3. Gradually add the flour cup by cup, letting the mixer incorporate each cup of flour into the dough before adding more.

4. When all the flour has been added, sprinkle in the ginger, nutmeg and cinnamon, and mix well.

5. Transfer the dough to a floured surface

6. Knead until smooth. If the dough feels very sticky, add some more flour.

7. Divide the dough into 3 portions.

8. Flatten each portion into a disk, wrap in plastic, and refrigerate at least 3 hours. The dough can be left in this state for 5 days; you can also freeze the dough if you’re not planning to use it right away.

9. After your dough has chilled : preheat the oven to 350F. Pull out one section of the dough from the fridge, and let it warm up for for 2-3 minutes.

10. Roll out the dough on a well-floured surface until it’s about 1/8″ thick. Rotate the dough regularly and don’t forget to flour the underside to prevent it from sticking. Cut out your shapes, and place them on a cookie sheet that is lined with parchment paper. You can put the cookies fairly close together, as the cookies will not expand all that much when cooking. The dough scraps can be kneaded together and rolled out again.

11. Bake for 6 minutes, and remove from the oven.Let the cookies cool on the sheet for another minute or two before removing to cool.

12. Repeat as needed until you have used up all the dough. They will stay soft if kept in an air tight box. If left to dry a bit they will turn snappier, a bit like ginger snaps.


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