Nauvoo Scovil Bakery Gingerbread Cookies
Transport your taste buds back in time with Nauvoo Scovil Bakery Gingerbread Cookies, a classic treat inspired by the historic charm of Nauvoo's Scovil Bakery. These spiced cookies are a perfect balance of warmth and sweetness, crafted with a rich blend of molasses, ground ginger, cinnamon, cloves, and nutmeg, offering a nostalgic flavor that's both comforting and festive. With a tender, slightly crisp edge and a soft center, these cookies are ideal for holiday gatherings, cookie exchanges, or simply indulging with a cup of tea. The easy-to-follow recipe includes tips for rolling and cutting the dough into your favorite shapes, making them as fun to create as they are to eat. Whether kept plain or dressed up with icing and sprinkles, these gingerbread cookies are sure to become a family favorite! Perfect keywords: classic gingerbread cookies, holiday baking, spiced cookies, Nauvoo-inspired recipe, molasses cookies.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup molasses
- 1 large egg
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses and egg until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Lightly flour a clean surface and roll out one disc of dough to about 1/4-inch thickness.
Use cookie cutters to cut shapes out of the dough and transfer them to the prepared baking sheets, leaving about 1 inch between cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the cookies are slightly puffed.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Repeat the process with the remaining dough, re-rolling scraps as needed.
Enjoy the gingerbread cookies plain or decorate them with icing and sprinkles if desired.
Nutrition Facts
Calories |
4831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 906.5 g | 330% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 440.9 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 860 mg | 66% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 5475 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
