Tuesday, December 23, 2014

Best Gingerbread Cookies

If you're like me, then you LOVE gingerbread! While typical gingerbread cookies can be hard and crunchy, I prefer ones that are soft and chewy. This recipe will give you a perfectly indulgent cookie!

3 cups All-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1½ sticks of softened butter (12 tablespoons)
2 tablespoons of milk
Icing for decorating (optional)

In a food processor, process the flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Drop in butter pieces over flour mixture and process until mixture is "mealy," like sand, about 15 seconds. With food processor running, add molasses and milk through the top process until dough is evenly moistened and forms soft mass.

Divide dough in half and use a rolling pin to roll into ¼ inch thickness between two sheets of parchment paper. Place in refrigerator at least two hours (or overnight) or place in the freezer for 15 to 20 minutes, until firm.

Adjust oven racks to upper and lower middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.

Once dough is firm, remove parchment from dough and cut out cookies using a gingerbread man cutter or any other holiday cutter. Place cut outs on baking sheets about 1 inch apart. Bake until centers are just set and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes. Rotate the baking sheets halfway through. Cool the cookies on the baking sheets about 2 minutes.

Gather scrapes, and continue rolling and cutting until all of the dough is used.

Use icing to get creative with decorations! Kids will love doing this!


Kate Steadman said...
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Kate Steadman said...

I couldn't agree more! The best cookies are always the soft and chewy ones! Can't wait to try this recipe.

Sara Kate