Stefanie's Gingerbread Cookies
"My girlfriend Stefanie made these gingerbread cookies for Christmas 2008. I have never been a fan of gingerbread, but these I couldn't stop eating!! I'm sure someone knows why, but be warned, the longer these sit in an airtight container, the softer they get! Go figure?!?!"
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
3-4 dozen
ingredients
- 3 cups flour
- 3⁄4 cup packed dark brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon baking soda
- 12 tablespoons butter
- 3⁄4 cup molasses
- 2 tablespoons milk
directions
- Mix flour, sugar, cinnamon, ginger, coves, salt, and baking soda in food processor.
- Add butter and mix until mixture makes a fine meal.
- Add molasses and milk.
- Divide dough and chill for at least 2 hours or over night.
- For soft cookies - roll dough 1/4" thick, place on parchement lined cookie sheet and bake at 350 for 8-11 min.
- For thin/crispy cookies - roll dough 1/8" thick, place on parchement lined cookie sheet and bake at 325 for 15-20 min.
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Reviews
-
These reminded me a lot of my mom's gingersnaps. Next time I will refrigerate the dough overnight--tried it for 2 hours and was still very sticky. Good flavor though!
RECIPE SUBMITTED BY
I'm a mother of 3 and a part time neonatologist. I love cooking for my family. Nothing beats hearing them say, "WOW! This is delisious!". I'm not much of a baker, I can never get homemade muffins or cakes just right, but the box stuff never fails me! I love making dinners and appetizers, entertaining with food is one of my favorite things to do. I love Cook's Illustrated Magazine and their cook books, especially the Perfect Vegetables!! Thanks to all the Recipe Zaar members who have shared their recipes and have helped us make some very memorable evenings around the dinner table!
