|Common Gingerbread, c.1841|
Sarah Josepha Hale, The Good Housekeeper, Boston, 1841
Take a pound and a half of flour, and rub into it half a pound of butter; add half a pound of brown sugar and half a pint of molasses; two tablepoonfuls of cream, a tea-spoonful of pearlash, and ginger to the taste. Make it into a stiff paste, and roll it out thin. Put it on buttered tins, and bake in a moderate oven.
Modern Recipe Adaptation
5 Cups All-Purpose Flour, Plus More for the Board
1 teaspoon Baking Soda
1 1/2 Tablespoons Ginger
1/2 Pound (2 Sticks) Butter, Cut in Small Cubes
1 Cup Brown Sugar
1 Cup Molasses
2 Tablespoons Milk or Heavy Cream
- Preheat oven to 375º F. Butter cookie sheets or line them with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and ginger.
- Add the butter to the flour mixture. Use your hands to work the butter into the flour until the butter is evenly distributed.
- Add the brown sugar, molasses, and cream. Mix all together using a wooden spoon or an electric mixer.
- Mix until all of the ingredients come together in a ball. Let the dough rest at room temperature or in the refrigerator for at least 30 minutes. You can make this a day ahead and keep refrigerated.
- On a floured board, roll the dough until it is about 1/4 inch thick. Cut with your favorite cookie cutters.
- Bake the cookies for 8-10 minutes.