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Gingerbread cookies

Ingredients

  • 2 ¾ (680 ml) cups all-purpose flour, sifted
  • 2 tsp (10 ml) baking soda
  • 2 tsp (10 ml) ground cinnamon
  • 1 ½ tsp (8 ml) ground ginger
  • 1 ½ tsp (8 ml) ground cloves
  • ½ tsp (3 ml) salt
  • 1 cup (250 ml) butter, softened
  • 1 egg
  • 1 cup (250 ml) brown sugar, packed
  • ¼ cup (60 ml) molasses

Preparation

  1. In a large bowl, add sifted flour, baking soda, cinnamon, ginger, cloves and salt. Mix well and set aside.
  2. In a separate bowl, cream the butter. Add the egg, brown sugar and molasses. Mix to a smooth paste.
  3. Slowly add the dry ingredients to the wet ingredients. Mix well. Cover and refrigerate the cookie dough for one hour.
  4. Preheat oven to 350°F (175˚C).
  5. On a floured surface, roll out the dough to a thickness of ¼ inch (6 mm). Cut out cookies in desired shape using a cookie cutter and place on a baking sheet lined with parchment paper.
  6. Bake 10 to 12 minutes or until the cookies are firm. Baking time will vary depending on dough thickness.
  7. Allow to cool and decorate as desired.

Makes: 48 medium-sized cookies.

 

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