Sunday, December 21, 2014

Gingerbread Cookies

What's in the tin huh???


Soft gooey gingerbread cookies!

I like gingerbread but I like it soft - not those crisp things some people call gingerbread. I guess overall I don't like crisp cookies.

Gingerbread Cookies (Adapted from Back to Her Roots)

1 1/2 sticks butter
1/4 c sugar
1/2 brown sugar
1/4 c molasses
1 egg
1 t vanilla
2 t baking soda
1 t cinnamon
2 t ginger
1/4 t ground cloves
1/8 t pepper
1/4 t salt
2 c flour
sugar for rolling

Cream the butter and sugars together for about 8-10 minutes. You want the mixture to be light and creamy. Add the molasses, egg, and vanilla. In a separate bowl mix the baking soda, cinnamon, ginger, clove, pepper, and salt. Add the flour mixture to the butter mixture. Chill dough for at least 30 minutes.

Roll dough into 1" balls and then in sugar. (I used a mini scoop to portion out the dough). Place on ungreased cookie sheet (I used my silpat). Bake at 350 for 8-10 minutes until the start to crinkle (mine didn't really crinkle) or until the edges start to brown. Do not overbake. Let the cookies cool on the sheet for 1-2 minutes. Transfer to a cooling rack.

Mine did not crinkle and I don't know why. I've made other ginger crinkles and they crinkled much more but I'm not so concerned because they came out nice and soft and gooey SEE:



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