Fast Track Gingerbread Cookies
about 8 dozen cookies
- 6 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 1/2 teaspoons allspice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/3 cups firmly packed C&H® Dark Brown Sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1/3 cup molasses
- 2 large eggs, room temperature
- 1 Royal Icing recipe
Preheat oven to 375°F. Line 3 cookie sheets with parchment paper.
In a large bowl, whisk together all dry ingredients, except sugar; set aside.
Combine sugar and butter in a large mixing bowl with an electric mixer; add molasses. Add eggs, one at a time, scraping down sides with each addition.
Add dry ingredients slowly to the sugar mixture, until a thick dough forms. Divide dough into four parts, wrapping each with plastic wrap.
On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness. Cut out shapes with cookie cutters and place on a baking sheet, 1 inch apart.
Bake 8 to 10 minutes. Cool completely before removing cookies from pan. Repeat for the rest of the dough.
Prepare the Royal Icing recipe and use to decorate the cookies as desired.
Dough can be frozen up to 3 months.
Click here for Royal Icing recipe.