Gingerbread Cookies !
"Theses are amazing Christmas, Thanksgiving, and just cold weather cookies.
They also make great party activities, decorating and eating them. They are pretty simple, but yummy. Make um' thick and eat um' warm! I adapted the recipe a little, just to attempt a more healthy version. But, you can undo what I did if you want."
- Ready In:
- 4hrs 10mins
- Ingredients:
- 14
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 3 1⁄2 cups flour
- 1 1⁄2 teaspoons ginger
- 2 teaspoons cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 cup honey (or half a cup of white sugar)
- 2 tablespoons butter, plus
- 2 tablespoons applesauce (or a stick of butter)
- 1 egg
- 1 cup molasses
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons warm water
- frosting (for decorating)
- mini chocolate chip (for decorating)
- candy (for decorating)
directions
- Pre-heat over to 350 degrees.
- In a large bowl cream butter, sauce, egg, sugar/honey, and WARMED molasses.
- Dissolve baking soda in the warm water and add to mixture.
- Beat until smooth.
- Mix in flour, spice, and salt until well blended.
- Chill for 3-4 hours.
- It rolls out pretty well, but you'll probably need flour! I always use a pretty good amount on my counter and rolling pin.
- Cut cookies into desired shapes and bake for 10-12 minutes.
- Depending on how you like your cookies, you'll need to watch the time and the thickness.
- * For adorable Christmas ornaments, I make thin cookies and bake them till they are pretty hard and crispy. Then, I put an ornament hook on them and they make great ornaments!*.
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Reviews
-
I was looking for a base recipe to work entirely with honey (use up some stash before it went bad, don't use any sugar), so I used only honey and looked to cut it with some lemon flavoring. (See tweaks.)
Tweaks
-
Replaced all the molasses with honey, added some more baking soda (unneeded!) to accommodate the extra honey, replaced all the spice with ginger, added a tsp lemon extract. The mix needed me to double the amount of all purpose flour just to have a very soft dough. The flavors were a lot more subtle than I expected. Next time round for a honey-only cookie, I'll need to start with a very strong tasting honey (like a buckwheat honey), double again the ginger (or add minced crystallized ginger, or both) and add the zest of a lemon. Or I'll need to ice them with a honey-and-lemon-flavored cookie glaze. Or both.
RECIPE SUBMITTED BY
Hello all! I'm Lindsey, I'm 15 years old and I love to cook and bake! I'm always looking for new ideas and new food to try. Yeah, I know. Most girls my age are on myspace or some other silly site. But, I wish to collect lots of recipes for now and future references =). This site could be my new favourite! Time to get some recipes in my cookbook. Thanks for submitting. Maybe you'll be brave enough to try some of mine?
