Spacer Gingerbread Cookies
  | Asymmetry | Cooking | Gingerbread Cookies |



3 1/4 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
1 c salted butter, softened
3/4 c dark brown sugar, packed
1 large egg
1/2 unsulphured molasses

1/2 c raisins (if you like; soak them in warm water 5 minutes before using)
2/3 c confectioners sugar
2 tsp milk


  1. In a medium bowl, whisk together flour, soda, salt, cinnamon, ginger, and cloves.
  2. In a large bowl, with an electric mixer cream the butter and sugar. Scrape down the sides of the bowl.
  3. Add egg and molasses, and beat at medium speed until smooth. Scrape down the sides of the bowl.
  4. Add flour mixture.
  5. Blend on low speed until the dough comes together, no longer.
  6. Divide dough in half; wrap each in plastic wrap or a plastic bag and flatten into a disk, then refrigerate one hour or until firm.
  7. Preheat the oven to 325F.
  8. On a floured surface, with a floured rolling pin, roll out dough to 1/4 inch thickness.
  9. With a floured cookie cutter, cut out your shapes, rerolling scraps until you're all done.
  10. Place cookies on ungreased baking sheets 1/2 inch apart (these will spread a bit).
  11. Decorate with raisins if you want.
  12. Bake 9-11 minutes. They will be very soft, so let them cool on the sheet for a couple of minutes before transferring them to a rack to cool.
  13. Once they are cool, mix the confectioners sugar and milk to form icing, spoon into a pastry bag, and go to town.

Debbie Fields, Mrs. Fields Cookie Book. (Alexandria, VA: Time Life Books, 1992), 56.

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Except where noted, all material on this site is © 2002 Rebecca J. Stevenson