Thick and Chewy Gingerbread Cookies
Thick and Chewy Gingerbread Cookies
About 2 Dozen
3c All Purpose Flour
¾ c Dark Brown Sugar
1T Cinnamon
1T Ground Ginger
½ t Cloves
½ t Salt
¾ t Baking Soda
12T Unsalted Butter, cut into 12 pieces and softened slightly
¾ c Molasses
2T Milk
#1 In a food processor fitted with a metal blade process flour, sugar, cinnamon, ginger salt and baking soda until well combined.
#2 Add butter pieces and process until it mixture resembles a very fine meal.
#3 Add molasses and milk processing until evenly moistened and forms a soft mass.
#4 Divide dough in half and place each piece between two pieces of parchment paper. Roll until approximately ¼ inch thick. Place in freezer for at least 20 minutes but overnight is fine as well.
#5 Preheat oven to 350 degrees
#6 Remove dough from freezer and cut into gingerbread or desired shapes. Place on light colored and parchment lined sheet pans and bake for 8-12 minutes.
`#7 Remove form oven and cool on cooling racks.
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make, bake, decorate......what else do you need?
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