Preheat oven to 325 degrees. Add molasses, sugar, cinnamon, ginger, allspice, and cloves to a 3-quart saucepan over medium heat. Bring to a slow simmer, stirring occasionally.
This no-chill dough is exactly what you need for your cookie decorating get-together. Make individual cookies or watch Chef Elizabeth make her Gingerbread Christmas Tree Centerpiece at HSTV.com.
Servings and Ingredients
|1 c. molasses|
|1 c. Hy-Vee granulated sugar|
|2 tsp. Hy-Vee ground cinnamon|
|3 tsp. Hy-Vee ground ginger|
|2 tsp. Hy-Vee ground allspice|
|2 tsp. ground cloves|
|4 tsp. Hy-Vee baking soda|
|1 c. Hy-Vee unsalted butter|
|7 c. Hy-Vee all-purpose flour, divided|
Things To Grab
- 3-quart saucepan
- Plastic wrap
- Rolling pin
- Cookie cutters
- Large cookie sheet
- Wire cooling rack
Hyvee Culinary Expert TipSugar will not dissolve completely. Once the sugar mixture starts to gently simmer, proceed with the recipe.
Remove sugar mixture from heat. Stir in baking soda and stir to combine completely. Stir in butter and eggs. Mix until butter has melted and eggs are completely incorporated.
Using a spatula, stir in 6 cups of flour. Sprinkle remaining 1 cup flour onto a clean work surface. Knead in remaining flour until dough forms a soft ball. Divide dough in half and wrap one portion in plastic wrap; set aside.
On a lightly floured surface, roll out warm dough to ¼-to-1/8-inch-thick. Cut out cookies using desired shapes. Place cookies onto a large ungreased cookie sheet. Bake 8 to 12 minutes, or until cookies are set.
Cool cookies on a wire cooling rack. Once completely cooled, decorate with royal icing as desired.
Related Content, Dessert
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 85g
- Total Carbohydrates: 19g
- Protein: 2g
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