Gingerbread Cookies

"These came out perfectly! A soft cookie that holds its shape well. I didn't refrigerate the dough for that perfect first pan of cookies, although I stuck the remainder of the dough in the fridge for later use. Also, I ran out of molasses so used just 7/8 of a cup, plus 1-3/4 tsp ginger, because I ran out of that, too! I enjoyed the (somewhat) lighter flavor, but will try it next time with full ingredients intact to compare. Cookie yield depends on cookie size."
 
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Ready In:
25mins
Ingredients:
12
Yields:
36 cookies
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ingredients

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directions

  • Combine the flour, baking soda, salt, and spices in a large bowl; set aside.
  • Using electric mixer, beat the butter, brown sugar, and egg until smooth.
  • Add molasses and beat until fluffy, about 2 minutes.
  • Add vanilla.
  • Stir in the flour mixture 1 cup at a time, blending until smooth.
  • The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.).
  • Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic.
  • Dough may roll better by refrigerating up to 2 hours first. Refrigerate for up to a week.
  • Preheat oven to 350°F
  • On a floured surface, roll each disk to 1/8 inch thick.
  • Cut shapes with cookie cutters and transfer to a large, parchment-lined baking sheet, 1 inch apart.
  • Decorate, if desired.
  • Bake until firm to the touch, about 8-12 minutes. (Err on the low side.).
  • Cool slightly before transferring to a rack. (I just slide the parchment immediately to the rack. The cookies cooled completely on the parchment without sticking.).

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