This gingerbread dough is one of the easiest to make and roll out. Plus, it delivers delicious cutout cookies that keep their shape after baking.
- ½ cup regular (not blackstrap) molasses
- ¼ cup sugar
- 5 tsp pumpkin pie spice
- ¼ tsp finely ground black pepper
- ¼ tsp salt
- 2 tsp baking soda
- ½ cup (1 stick) butter, melted
- 1 large egg
- ½ tsp vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- Preheat oven to 350°F. Line a large baking sheet with parchment. In a 4-qt saucepan, combine the molasses, sugar, pumpkin pie spice, black pepper, and salt. Heat to a boil on medium, stirring occasionally.
- Remove pan from heat. Stir in the baking soda, then the butter. Stir in the egg and vanilla extract. Stir in the flour until combined.
- Transfer dough to a lightly floured surface. Gently knead until smooth. Divide into 3 pieces. Shape each into a flat disk. Wrap 2 pieces separately in plastic. Roll 1 piece of dough to ⅛-inch thickness. With preferred shape, cut out cookies and place on lined baking sheet, spacing about 1 inch apart. Reroll scraps and cut out additional cookies one time. Repeat with remaining dough pieces.
- Bake cookies 10 min., until set around edges. Cool completely on wire rack.
Cocoa: Replace ¼ cup of all-purpose flour with ⅓ cup unsweetened cocoa powder. Increase sugar to ⅓ cup.
Almond: Add 1 tsp almond extract along with vanilla extract.
- December 2018