This dough is so pliable and super easy to work with. There is no chill time required, which equals hot, chewy, gingerbread cookies in about 20 minutes time! I’ll be using this as my fall dough and keep my traditional cookie dough recipe for use the remainder of the year.
Yields 1 1/2 dozen
- 1/2 cup butter
- 1/2 cup molasses
- 1/2 cup sugar
- 2 and 1/4 cup plus 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Preheat oven to 350.
In a small pot, melt butter. Stir in molasses and sugar, and cook until mixture is smooth and not grainy. Remove from the heat and cool to lukewarm.
In a separate large bowl, combine 2 and 1/4 cup flour, soda, salt, ginger, cinnamon, nutmeg, and cloves. Pour butter mixture over dry ingredients and stir to combine. Work in remaining 1/4 cup flour. Dough should be like play dough.
On a lightly floured surface, roll out to a generous 1/4 inch thick and cut shapes.
Bake for about 8-10 minutes, depending on size of cookie shape. Let cool for two minutes on cookie sheet and transfer to rack.
Frost as desired. (I used 1 1/3 cups of powdered sugar and 2 Tbsp water, adding and whisking it in 1/2 Tbsp at a time, plus food coloring of choice.)