• 12servings
  • 40minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup molasses

  2. 1/2 cup brown sugar , packed

  3. 1/2 cup butter , softened

  4. 1 1/2 teaspoons baking soda

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon allspice

  7. 1/2 teaspoon cinnamon

  8. 1/2 teaspoon clove

  9. 1/2 teaspoon ginger

  10. 2 eggs

  11. 4 1/2 cups flour

Instructions Jump to Ingredients ↑

  1. Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, spices, eggs, and 1 1/2 cups flour.

  2. Beat ingredients at low speed just until mixed, then increase speed to medium and beat for 2 minutes.

  3. With wooden spoon, or mixer, stir in about 3 cups flour to make a stiff dough. (I recommend a Kitchen-Aid mixer for this job.).

  4. Wrap dough in plastic wrap and refrigerate until ready to use.

  5. Roll dough to about a 1/4 inch thickness. (I do this between two sheets of plastic wrap to avoid a floury mess and to keep dough from getting tough.) Cut into desired shapes and place on a parchment lined baking sheet.

  6. Bake at 350 degrees for 8-10 minutes. Baking time varies for me depending on how thick the cookie sheets are, how thick the dough is rolled out, and how big the shapes are, ie. gingerbread walls take a little longer.

  7. Cool on racks and decorate with Royal Icing.


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