These are favorite holiday treats at our house! I bought these cookie sheets a long time ago and the exact ones are no longer available BUT Wilton has an updated version*! The original recipe calls for shortening and a few other chemical-y things that I’ve replaced. The result is a brownie-like texture that we really enjoy and it makes enough for 2 giant gingerbread men!
- 1 cup packed dark brown sugar
- 3/4 cup granulated sugar (or Stevia)
- 1/2 cup butter (I use salted)
- 1/4 cup molasses
- 2 eggs
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour (unbleached)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Preheat oven to 300°F.
Cream together sugars, butter, molasses, eggs and vanilla in large bowl; beat with electric mixer till smooth.
In another large bowl, combine flour, baking soda, baking powder, ginger, salt, cinnamon, and cloves; add dry mixture a little at a time to the wet mixture, stirring as you go.
For large gingerbread men, don’t spread dough all the way to the edges
Bake for around 30 minutes (depends on the oven). I set my oven to “convection” so I can cook both pans at one time. For a crisper cookie, set oven to “bake” and cook one sheet at a time.
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