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Recipe Summary

Yield: Makes 30 to 40

Ingredients

Ingredient Checklist

1/2 pound (2 sticks) unsalted butter

1 cup packed dark brown sugar

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground black pepper

1 1/2 teaspoons salt

2 large eggs

3/4 cup plus 2 tablespoons unsulfured molasses

6 cups all-purpose flour

Gallery

Recipe Summary

Yield: Makes 30 to 40

Recipe Summary

Yield: Makes 30 to 40

Recipe Summary

Yield: Makes 30 to 40

Yield: Makes 30 to 40

Makes 30 to 40

Ingredients

Ingredients

  • 1/2 pound (2 sticks) unsalted butter
  • 1 cup packed dark brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon finely ground black pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons unsulfured molasses
  • 6 cups all-purpose flour

Directions

In an electric mixer, use the paddle attachment to cream butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, pepper, and salt. Beat in eggs and molasses.

Add flour; mix on low speed to combine. Divide dough into thirds, press to flatten, and wrap in plastic. Transfer to refrigerator and chill for at least 1 hour.

Heat oven to 350 degrees. Flour 2 pieces of parchment. Roll out each piece of dough to 1/8 inch on the floured parchment. Cover with another sheet of parchment and place in freezer for 15 minutes.

Remove from freezer and use cookie cutters to cut into desired shapes. Using a spatula, transfer shapes to a parchment-lined baking sheet. (Do not move shapes again; if the dough becomes too soft to work with, return to freezer until firm.) If desired, use alphabet cookie cutters to cut initials from the centers of the cookies. Make an 1/8-inch hole for the ribbon (a #7 round pastry tip works well). Cover cookies with parchment; place a second baking pan on top to keep them flat while baking.

Bake until lightly browned, about 35 minutes for a single batch in center of oven, or 40 to 45 minutes with 2 batches in oven, rotating them twice between shelves. Transfer to a wire rack; do not remove top pan until cookies are cool, about 20 minutes.

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All Reviews for Gingerbread Gift Tags

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Reviews:

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All Reviews for Gingerbread Gift Tags

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest