Place in shallow baking dish.

Thick gingerbread cookies recipe. If using a food processor: Web 1 hr 40 mins servings: Web 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly ¾ cup unsulphured molasses 2 tablespoons milk view nutritional information i * before you begin if you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for thin, crisp gingerbread cookies.

Sprinkle with the toasted almonds. In a large bowl beat together the butter, brown sugar and granulated sugar until combined. Add the egg and molasses and beat until combined.

Add in the molasses and mix until combined. Pour about 1/3 cup white sugar into a. Bring to a simmer over medium heat.

Combine the flour, ginger, baking soda, cinnamon, cloves and salt; Web divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.

Web mix on low speed just until combined into a soft cookie dough. Okay, i know it's a little late in the game to be sharing a christmas cookie recipe, but these soft and thick gingerbread cookies are too delicious to wait until next year! Web preheat oven to 350 degrees f (175 degrees c).

About 2 1/2 dozen jump to nutrition facts these gingerbread cookies are sweet, spicy, and deliciously festive. In a large bowl, cream butter and brown sugar until light and fluffy. When the cookies are done, they will look dry, but still be soft to the touch.