FAST TRACK GINGERBREAD COOKIES
1 box(1 lb.) dark brown sugar
3 stickunsalted butter, softened
2 largeeggs, room temperature
6 call purpose flour
2 Tbspground cinnamon
2 Tbspground ginger
1 1/2 tspall-spice
1 1/2 tspbaking soda
How to Make FAST TRACK GINGERBREAD COOKIES
- In a large mixing bowl, combine sugar and butter with an electric mixer. Add molasses. Then add eggs, one at a time, scraping down sides of bowl with each addition.
- In a second large bowl, whisk together all the dry ingredients. Slowly add dry ingredients to the brown sugar mixture by hand until a thick dough forms. Divide the dough into four parts, wrapping each with plastic wrap.
- On a floured surface, roll out one portion of dough to 1/4-inch thickness. Cut out shapes and place on a baking sheet 1-inch apart. Repeat with remaining dough. Bake in a preheated 375-degree oven for 8-10 minutes. Cool completely before removing cookies from pan. Decorate as desired.
- NOTE: Dough can be frozen up to 3 months.