This is a traditional recipe at our house. Every year we make them. These are a mild soft version of the gingerbread cookie. I don't like the hard spicy ones. But these are awesome! If you want them spicier, just add more of the ginger, cloves, cinnamon.
3 1/2 C. flour
1 t. baking powder
1 t. baking soda
2 t. ginger
1 t. cloves
1 t. cinnamon
1 t. allspice
1 C. brown sugar
1/2 C. softened butter
3/4 C. molasses
2 eggs
Mix all dry ingredients together in small bowl. Cream butter, molasses, eggs and butter in mixer. Then add in dry ingredients. Mix well. I almost always end up adding about another 1/8 c. flour or so when I see the dough. It should be handled without too much stick. Chill for several hours. Roll out on well floured surface to 1/4 inch thick. Cut out with cookie cutters. Bake on greased cookie sheets for 8-10 min. 350 degrees. Watch carefully, don't overbake. You want them soft and chewy! Frost with royal icing and decorate. Or as my family is doing now, eat when fresh out of the oven! They make the house smell so good too. Makes about 3-4 dozen.
No comments:
Post a Comment