Gingerbread Cookie Dough
- Preparation time: 10 minutes; Chill 2 hours
Ingredients
- 1 cup butter , softened1 cup butter or shortening, softened
- 1 cup granulated sugar 1 cup granulated sugar
- 2 eggs 2 eggs
- 3/4 cup fancy molasses 3/4 cup fancy molasses
- 1/2 cup cooking molasses 1/2 cup cooking molasses or blackstrap molasses
- 5-1/2 cups all-purpose flour 5-1/2 cups all-purpose flour
- 2 tsp ground ginger 2 tsp ground ginger
- 1 tsp baking soda 1 tsp baking soda
- 1 tsp salt 1 tsp salt
- 1 tsp ground cloves 1 tsp ground cloves
- 1 tsp cinnamon 1 tsp cinnamon
Preparation
In large bowl, beat butter with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses.
In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands, if necessary.
Divide dough into 2 discs; wrap each in plastic wrap. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 2 weeks.)
There are lots of great ways to use up your batch of gingerbread dough. Find your favourite in our collection of gingerbread crafts.
Source : Canadian Living Magazine: December 2004
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