Gingerbread Dough – Homemade from Scratch

The holiday season is upon us, and what better way to spend them then with family. But before they arrive, make some gingerbread cookies. The smell will fill up the house making everyone feel nostalgic.

Gather the family around the kitchen and get them to decorate some gingerbread men cookies. Or better yet, have a gingerbread house contest, and have everyone participate. You be the judge on which group wins, and then have everyone enjoy their delicious master pieces.

 

 

FUN FACT: Gingerbread dates back to the Middle Ages, when highly spiced foods were common. Different regions in Europe developed their own varieties  of gingerbread , using their own blends of spices. Originally, gingerbread was sweetened with honey instead of sugar, as is the French gingerbread called “pain d’épices”.

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Recipe Alternative: Don’t have/like molasses. You can omit the 340g of molasses with 1/4 cup of honey

Other Molasses Substitues:

Replace one cup of molasses with one of the following:

  • 1 cup dark corn syrup, honey or maple syrup
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar, plus 1/4 cup water
Print
Gingerbread Cookies - Homemade from Scratch
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 1807 grams
Ingredients
  • 340 grams unsalted butter (could use 1/2 butter and 1/2 shortening)
  • 250 grams brown sugar
  • 5 grams baking soda
  • 4 grams salt
  • 5 grams ground ginger
  • 2 grams ground cinnamon
  • 1 gram ground cloves
  • 110 grams eggs
  • 340 grams molasses
  • 750 grams pastry flour
Instructions
  1. Add your spices to your flour and mix well.
  2. In a stand mixer, cream together the butter and brown sugar.
  3. Add the eggs one by one.
  4. Scrape down the bowl to ensure that all ingredients have been well incorporated.
  5. Slowly add the molasses to the mix briefly.
  6. Scrape down the bowl and continue to mix.
  7. Add the flour all at once and mix until all the flour has been absorbed.
  8. Scrape down the bowl one last time and mix for another 10 seconds.
  9. Wrap the mixture in plastic wrap, and store in the refrigerator for at least 1 hour before using.
  10. Bake at: 375 degrees for small thin cookies 360 degrees for larger thicker cookies *Bake times may vary from 15minutes - 25 minutes, depending on the thickness of the cookies
Recipe Notes
Recipe Alternative: Don't have/like molasses. You can omit the 340g of molasses with 1/4 cup of honey Other Molasses Substitues: Replace one cup of molasses with one of the following:
  • 1 cup dark corn syrup, honey or maple syrup
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar, plus 1/4 cup water
_________________________________________________ For small cookies, roll out to  1/8 inch (3mm) thick. For larger cookies, roll out to 1/4 inch (6mm) thick.   Note: If you don't have pastry flour, you can make some using All Purpose flour and cornstarch. Take one level cup of All Purpose flour,  remove two tablespoons, and then add two tablespoons of cornstarch back in. Be sure to sift the flour  to distribute the cornstarch well before using it in your cake batter.Take one level cup of All Purpose Flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter.

BakingSavvy

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