The best delicious Gingerbread Cookie Dough recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Cookie Dough recipe today!
Hello my friends, this Gingerbread Cookie Dough recipe will not disappoint, I promise! Made with simple ingredients, our Gingerbread Cookie Dough is amazingly delicious, and addictive, everyone will be asking for more Gingerbread Cookie Dough.
What Makes This Gingerbread Cookie Dough Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread Cookie Dough.
Ready to make this Gingerbread Cookie Dough Recipe? Let’s do it!
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2 3/4 c Flour
1 ts Ground ginger
3/4 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Solid vegetable shortening,
-room temperature
1/4 c Unsalted butter, room
-temperature
1/2 c Sugar
1/2 c Light molasses (unsulfured)
1 lg Egg
Sift flour, ginger, baking soda, cinnamon and cloves into a medium bowl.
Using an electric mixer, beat shortening and butter in a large bowl until
light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry
ingredients. Using a spoon, stir until mixture forms dough (dough will be
very soft). Divide dough into thirds. Gather each third into a ball;
flatten into disks. Wrap each disk in plastic and refrigerate until firm,
about 4 hours. Can be prepared 2 days ahead. Keep refrigerated.
Preheat oven to 350. Generously flour work surface and rolling pin. Place 1
dough disk on work surface (keep remaining dough refrigerated). Press
rolling pin into dough serveral times to flatten slightly for easier
rolling. Roll out dough to 1/8″ to 1/4″ thickness, frequently lifting and
turning dough to prevent sticking. Use cookie cutters dipped in flour.
Transfer cookies to an ungreased nonstick baking sheet, spacing 1/2″ apart.
Bake cookies for about 15 minutes or until done. Let cookies stand on sheet
for one minute before removing with a metal spatula. Transfer to racks to
cool completely.
Continue as above with 2 other disks. Reserve scraps all together and
combine. Flatten into a disk. Wrap with plastic and freeze for about 30
minutes or until firm. Repeat as above.
Decorate with Powdered Sugar Icing (See Citrus Sugar Cookie Recipe).
Yields
36 Servings
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