The Best Holiday Gingerbread Recipe
Back to Recipes & MoreIngredients
- 1 cup (227 g) unsalted butter
- 1 cup (220 g) Redpath Dark Brown Sugar, packed
- 1 cup (250 mL) molasses
- 2 large eggs
- 5 1/2 cups (687 g) all-purpose flour
- 3 tsp (7.5 g) ground cinnamon
- 3 tsp (7.7 g) ground ginger
- 1 tsp (2.5 g) ground cloves
- 1 tsp (5 g) salt
- 1 tsp (5 g) baking powder
- 3/4 cup (187 mL) of warm water
- 5 tablespoons (45 g) meringue powder
- 1 teaspoon (3.5 g) cream of tartar
- 8 cups (1 kg) Redpath Icing Sugar
Instructions
1. In a large bowl, cream together the butter and dark brown sugar until fluffy.
2. Mix in the molasses, then the eggs.
3. In a separate bowl, whisk together the flour, spices, salt, and baking powder until well combined. Stir into the wet ingredients until incorporated, then turn the dough out onto a clean surface and use your hands to bring it all together.
4. Divide the dough in three and shape each portion into a disc, then wrap tightly with plastic wrap. Refrigerate the dough for at least 1 hour before rolling out.
5. When ready to bake your cookies, preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured work surface to about 1/4-inch thick. We like to roll our gingerbread fairly thick for moister, chewier gingerbread cookies.
2. Flooding
3. Marbling
4. Feathering
