Photo: Throwdown Gingerbread Cookies Recipe
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon ground white pepper
- 1 teaspoon dry mustard powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened slightly
- 3/4 cup dark muscavado sugar
- 2 tablespoons milk
Directions
Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk.
On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.
Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.
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By foodlover812
Bloomington
on December 17, 2012
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My 5 year old, husband and I loved these. I'm not a baker. Made these to replace a gingerbread cookie that my daughter made at school that she lost. I read over the reviews and followed a suggestion of adding 1/4 cup molasses, but as I was blending it, it still was too thick. I added another 1/4 cup (to agree with the 1/2 cup suggestion from another reviewer and added an egg as others suggested too. Perfect. The cookies came out soft and spicy, which I think the spice level is what I love about them. I will make them again. My husband was impressed for them being my first cookie I baked.
By anita3117512
on January 29, 2011
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Nasty!!!!!!!!!!!!!!!
By km17
on December 23, 2010
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This was really disappointing. I did read that ingredients were missing and it really was needed. It was crumby and really spicy! Sorry Bobby Flay but not the best (at least at writing out the recipe.
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