Gingerbread Cookies
Prep Time 20 mins
Cook Time 10 mins
Serves 60
Difficulty N/A
Ingredients
- Wet Batter Ingredients:
- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) brown sugar
- 2 eggs
- 1/4 cup (50 mL) molasses
- 2 tsp (10 mL) vanilla
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- Dry Ingredients:
- 6 cups (1.5 L) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) baking soda
- 2 tbsp (20 mL) ground ginger
- 4 tsp (20 mL) cinnamon
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) ground cloves
Directions
Step 1:
With electric mixer cream butter and sugar. Add the eggs, molasses, vanilla and sweetened condensed milk; mix smooth.
Step 2:
Sift all dry ingredients together. Add to creamed mixture and mix well. Divide dough into 3 balls. Wrap in plastic and refrigerate until firm – at least 4 hours (or up to 2 days).
Step 3:
On floured surface roll each ball out to 1/4” (.5 cm) thick and cut into desired shapes.
Step 4:
Bake in preheated 350°F (180°C) oven for 8-10 minutes or until lightly browned. Transfer cookies to wire rack to cool.