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Gingerbread Gift Tags
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly ground pepper
1 1/2 teaspoons salt
2 large eggs, room temperature
3/4 cup plus 2 tablespoons dark unsulfured molasses
6 cups all-purpose flour, plus more for rolling
Cook's Notes
Cookies can be stored in airtight containers at room temperature up to 5 days before using.
Gallery
Gingerbread Gift Tags
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Gingerbread Gift Tags
Gingerbread Gift Tags
Gingerbread Gift Tags
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon freshly ground pepper
- 1 1/2 teaspoons salt
- 2 large eggs, room temperature
- 3/4 cup plus 2 tablespoons dark unsulfured molasses
- 6 cups all-purpose flour, plus more for rolling
Directions
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in spices and salt. Reduce speed to low; mix in eggs and molasses. Gradually mix in flour. Divide dough into thirds; shape into disks, and wrap in plastic. Refrigerate until firm, about 1 hour (up to 3 days).
Preheat oven to 350 degrees. Roll out each piece of dough to 1/8 inch thick on lightly floured parchment paper. Transfer dough on parchment to baking sheets. Cover with another piece of parchment. Freeze until firm, about 15 minutes.
Remove parchment. Cut out shapes, and transfer to parchment-lined baking sheets. (If dough becomes too soft, return to freezer until firm.) Using a very small round pastry tip (such as Ateco #7), make an 1/8-inch hole in top of each cookie for the ribbon. Cover with parchment; place another baking sheet on top to keep cookies flat while baking.
Bake until golden brown, about 20 minutes. Let cool completely on wire racks; remove top sheets.
Cook's Notes
Cookies can be stored in airtight containers at room temperature up to 5 days before using.
Cook’s Notes
Cookies can be stored in airtight containers at room temperature up to 5 days before using.
Reviews
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
0
1 star values:
1
Reviews
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
0
1 star values:
1
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
0
1 star values:
1
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
0
1 star values:
1
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
0
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 3
- 2 star values:
- 0
- 1 star values:
- 1
All Reviews for Gingerbread Gift Tags
- of Reviews
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
