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Crispy Gingerbread Cookies
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4599152
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ⅔ cup (~160 g) packed light brown sugar
- ⅔ cup (~160 g) molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ teaspoon (½ tablespoon) baking soda
- ⅔ cup (~160 g) butter
- 1 egg
- 4 cups (1 quart/ 500g) flour
Directions
- Pour sugar, molasses, spices, and salt into large saucepan.
- Bring to boil and remove from heat.
- Add the baking soda and butter and stir until butter melts.
- Quickly stir in egg, and then add flour. Mix well.
- Chill for several hours until firm enough to roll.
- Preheat oven to 325 °F (170 °C).
- Roll out until thin on lightly-floured surface.
- Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
- Bake for about 15 minutes at 325 °F (170 °C) and cool on racks.