THE Gingerbread Cookie Recipe

fairladyz33 · 12-22-2012, 05:04 PM

Have been making these babies for a few years now around the holidays. They never make it more then a few days without company around. With company, gone in a matter of hours. They're quick, easy and stay soft/chewy for days.

1 cup plus 2 tbsp butter, softened but not melted
1 cup packed brown sugar
1 egg room temp
1/4 cup plus 2 tbps molasses
2 1/2 cups all-purpose flour
2 1/4 tsps baking soda (do not use old expired stuff or cookies will deflate)
1/2 tsp kosher (coarse) salt
1 tbsp ground ginger
1 tbsp ground cinnamon
2 tsps ground cloves
1/2 tsp ground allspice
2/3 cup granulated or coarse sugar

1) In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 mins. Beat in egg and molasses. Sift dry ingredients then stir in (except granulated sugar). Cover; refrigerate at least 2 hours or 1 hour in freezer)

2) Preheat oven to 350°F. Line cookie sheets with parchment paper. Put sugar in a bowl. Shape dough into ping pong size balls; roll in sugar. On cookie sheets, place balls 2 inches apart. Do not flatten them at all or they'll spread too thin.

3) Bake 8 to 10 minutes or just until set and soft in center. Try not to overcook them or they'll be dry and hard. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

12-22-2012, 05:04 PM	#1
fairladyz33 Just in from the Storm Join Date: Sep 2012 First Name: Paul Location: London, Ontario Posts: 15 Trading: (0)	THE Gingerbread Cookie Recipe Have been making these babies for a few years now around the holidays. They never make it more then a few days without company around. With company, gone in a matter of hours. They're quick, easy and stay soft/chewy for days. 1 cup plus 2 tbsp butter, softened but not melted 1 cup packed brown sugar 1 egg room temp 1/4 cup plus 2 tbps molasses 2 1/2 cups all-purpose flour 2 1/4 tsps baking soda (do not use old expired stuff or cookies will deflate) 1/2 tsp kosher (coarse) salt 1 tbsp ground ginger 1 tbsp ground cinnamon 2 tsps ground cloves 1/2 tsp ground allspice 2/3 cup granulated or coarse sugar 1) In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 mins. Beat in egg and molasses. Sift dry ingredients then stir in (except granulated sugar). Cover; refrigerate at least 2 hours or 1 hour in freezer) 2) Preheat oven to 350°F. Line cookie sheets with parchment paper. Put sugar in a bowl. Shape dough into ping pong size balls; roll in sugar. On cookie sheets, place balls 2 inches apart. Do not flatten them at all or they'll spread too thin. 3) Bake 8 to 10 minutes or just until set and soft in center. Try not to overcook them or they'll be dry and hard. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.