2013 cookie swap: Richard's gingerbread cookies
- 2 cups flour
- 2 tbsp cinnamon
- 1 tbsp ginger
- 1-1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp white pepper
- 1/2 tsp baking soda
- 1/2 cup butter
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1/4 molasses
- 1 egg
- 1/2 tsp vanilla
1 Let butter warm to room temperature and cream it with the sugars.
2 Next, add the egg, vanilla, and molasses and mix. Then, sift in the baking soda or use your fingers to make sure no chunks will be left in the baked cookies. Add in the spices and mix.
3 Finally, use a wooden spoon to mix in flour 1 cup at a time or use your mixer if it is strong enough.
4 Refrigerate the dough for at least 2 hours and roll out on a floured surface to about 1/4 inch or 1/2 cm thickness.
5 Cut out shapes, ball and roll out the excess dough to continue making cookies.
6 Space cookies about 1 inch apart to allow for expansion and bake for 10 minutes at 350F.