| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 30 min |
| Yield: | 16 to 24 cookies |
Ingredients
- 6 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups packed dark brown sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup dark molasses
- 2 eggs
- 1 tablespoon maple extract
Instructions
- In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk together. Set aside for a minute.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter until fluffy. Drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch — that’s the way you want it! Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- Roll the dough out 1/3 inch thick (rolling between two sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 316 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 34 mg |
| Sodium | 135 mg |
| Serving Size | 1 of 20 servings |
| Calories | 316 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 34 mg |
| Sodium | 135 mg |
Reviews
More like Molasses cookie, not gingerbread. What a waste of ingredients. Rock hard even reduced cooking time . Tossed them out to the birds n squirrels had to use a hammer to break up, doubt birds will be able to fly they are really heavy cookies.
The recipe was alright, it definitely didn’t taste like ginger bread. I only used about 3/4 cup of molasses. Before I put them in the oven I sprinkled them with sugar and salt. I only baked them for about 11ish minutes and they were soft. But the thinner cookies that were left in for a little longer burnt and got really hard. Thanks Ree!
Super easy, delicious, and a new holiday staple here. Other people’s reviews are not even close on this one. If you want a softer cookie, cut the bake time.
I don’t like them
Worst recipe ever. Didn’t want to believe the other reviews but they were right. Terrible flavor and hard. Should be ornaments. Plan on cancelling my subscription
Super easy and soft after a week. My husband loves this recipe. Will make every year!
After watching Ree make these on TV, I decided to use this recipe to make gingerbread cookies with my grandchildren. The cookies turned out very hard. The taste was ok. The kids had fun decorating them and they were easy to cut out with cookie cutters. I will use a different recipe next time.
The dough rolls out great, but the cookies were so hard, they could only be used as ornaments. I followed the recipe exactly so don’t know what went wrong.
Tried this last night for the first time, the entire family loved it ! It came out amazing
I tried this with my foster kids(their first time to make Christmas cookies) ..it was a disaster! They stuck to cookie cutters and didn’t taste so great either! Oh well we tried!!