Tom's Gingerbread Cookies

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Tom Williams

Prep time2 hours
Recipe TypeDessert
6Cupflour (all-purpose,)
1Teaspoonbaking soda
1⁄2Teaspoonbaking powder
1Cupbutter (unsalted)
1Cupbrown sugar (dark)
4Teaspoonginger (ground)
4Teaspooncinnamon (ground)
1 1⁄2Teaspooncloves (ground)
1Teaspoonpepper (black, ground finely)
1 1⁄2Teaspoonsalt
2 eggs
1Cupmolasses (unsulfured)

In a large bowl, sift together flour, baking soda, and baking powder.  Set aside. 

In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.  Mix in spices and salt, then eggs and molasses.  Add flour mixture and mix on low speed.  Divide dough into thirds and wrap in plastic.  Chill for at least 1 hour.

Heat oven to 350°.  On a floured work surface, roll dough 1/8-inch thick.  Cut into desired shapes.  Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.  Bake until crisp but not darkened, 8 to 10 minutes.  Let cookies cool on wire racks, then decorate with Royal Icing for Cookie Decorating, if desired.


These are my dad's famous cookies! He makes them during the holidays, but they can be decorated for any event.