Kid-Tested Gingerbread
Description
These homemade gingerbread cookies are a festive favorite that combines the warmth of cinnamon and ginger with the deep richness of molasses. The dough is sturdy enough for rolling and cutting into fun shapes, yet the finished cookies remain tender and chewy. Perfect for holiday gatherings, school exchanges, or a cozy afternoon treat, these biscuits capture the essence of traditional baking with a modern twist. The recipe yields a generous batch, making it ideal for sharing with family and friends. With a simple ingredient list and straightforward method, this recipe is accessible for bakers of all skill levels. The spices bloom beautifully in the hot water, ensuring every bite is aromatic and flavorful.Ingredients
Directions
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Preheat oven to 300&# 194;°F (150ðC).
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Place light-brown sugar, ground ginger, cinnamon, salt, and baking soda in a large mixing bowl.
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Stir in boiling water until the sugar is completely dissolved.
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Add unsalted butter and stir until melted and combined.
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Stir in molasses until well blended.
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Gradually stir in about 1 1/2 cups of all-purpose flour.
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Continue stirring in the remaining flour, adding it a little at a time.
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When the dough becomes stiff, flour your hands and knead the dough until it is firm enough to roll out.
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Place half of the dough on a lightly floured board.
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Roll the dough to a 1/4-inch thickness.
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Use a floured cookie cutter to cut out desired shapes.
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Place cut-outs on a greased or parchment-lined baking sheet.
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Bake for 15 to 20 minutes, or until the edges are firm.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 232.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 39.8mg2%
- Total Carbohydrate 60.3g21%
- Dietary Fiber 1.0g4%
- Sugars 58.8g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled cookies in a covered container at room temperature for up to 1 week.
Dough Preparation: You can roll out the dough right away, or wrap it tightly and refrigerate for up to 2 weeks, or freeze for longer storage.
Yield Variation: This recipe makes about 34 (3-inch) star-shaped cookies. The recipe can be doubled easily for larger batches.
Missing Ingredients Note: The original ingredient list was incomplete. Based on the directions, you will also need 1/4 tsp ground ginger, 1/4 tsp salt, 3/4 tsp baking soda, 1/4 cup boiling water, 1/2 cup unsalted butter, 1/4 cup molasses, and 2 cups all-purpose flour.
