Banff Springs Gingerbread Cookies

Ingredients

Yield:

6 dozen cookies

• • 7 3/4 cups - All Purpose Flour
  • 1 tsp - Baking Soda
  • 1/2 tsp - Baking Powder
  • 1 cup - Butter
  • 1 cup - Packed Dark Brown Sugar
  • 1 tbsp - Cinnamon
  • 1 tbsp - Powdered Ginger
  • 1 tsp - Ground Cloves
  • 1 tsp - Salt
  • 1 1/4 cup - Black Strap Molasses
  • 2 - Eggs

Preparation

Difficulty:

Easy

Time:

2 HoursPrep Time

Total Time:

1 HourBaking Time

1. 1. Sift together the flour, cinnamon, ginger, cloves, baking powder, and baking soda. Set the dry mix aside.
   2. In a stand mixer with the paddle attachment, cream the butter, salt and the brown sugar for 3 minutes.
   3. Add in the eggs and molasses all at once, and mix together a little bit.
   4. Use the slowest speed possible and add in all the flour mix in one go. Be careful with this step as it could be messy!
   5. Let everything come together and all a lovely dark molassesey color.
   6. Cool the dough in the fridge for a little bit before rolling it out.
   7. If you are making cookies bake them for 6-8 minutes at 350F, depending on your oven. If you have a convection oven lower the temperature to 315F. If you are making a house bake the pieces a little longer and then lat the cool on a flat surface.