Gingerbread Cookies
7 Gingerbread tea bags
¾ cup white sugar
1 cup (2 sticks) butter, softened
1 ½ tsp baking soda
1 cup molasses (not blackstrap)
5 ½ cups all-purpose flour
½ tsp salt
Directions:
- Steep the Gingerbread tea in ½ cup of boiling water. After the tea has cooled, remove the tea bags.
- Using an electric mixer, cream together the sugar and butter. Add in the tea, baking soda and molasses. Gradually add in the flour, one cup at a time, mixing until fully incorporated.
- Separate the dough into two parts and wrap in plastic wrap. Flatten each into a disc. Let chill in the refrigerator for at least 2 hours (or overnight).
- Line baking sheets with parchment paper or silicone mats.
- Working with one portion of dough at a time, roll out the dough to ¼-inch thickness on a floured surface. (Keep unused dough in the refrigerator.) Use a floured cookie cutter to cut the dough into desired shapes. Re-roll the dough scraps until all of the dough is used.
- Place shapes onto prepared baking sheets and chill dough in freezer or refrigerator for 15 minutes to prevent cookies from spreading in the oven.
- Preheat oven to 375 degrees F.
- Bake for 10–12 minutes, or until slightly golden brown but still soft. Let cookies cool on a baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. (Optional: decorate with icing and sprinkles.)
