Friday, December 25, 2009

Gingerbread Cookies

Gingerbread cookies are a new addition to my annual Christmas cookie baking list. Growing up, we always did lots of different types of cookies but our roll out cookies were always sugar cookies. I thought it would be fun to try a traditional gingerbread instead this year. This recipe, has shown up in several blogs I read. Given the popularity of the recipe, I knew this would be a good one. The dough was easy to mix and roll and the cookies had a perfect balance of spice. I also like that these cookies came out very tender. I have to give credit to my favorite helpers, my husband and son who rolled these out together and did a fantastic job.

Soft and Spicy Gingerbread Cookies

1 c. butter
1 c. sugar
1 c. molasses
1 egg
4 c. sifted all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg

-In the bowl of a stand mixer, cream together the butter and sugar until smooth.
-Stir in molasses and egg.
-Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.
-Cover, and chill for at least one hour.
-Preheat the oven to 350 degrees and line with parchment.
-On a lightly floured surface, roll the dough out to 1/4 inch thickness.
-Cut into desired shapes with cookie cutters.
-Place cookies 2 inches apart on cookie sheets.
-Bake for about 10 minutes in the preheated oven, until firm.
-Let cool for 10 minutes on pan.
-Remove from cookie sheets to cool on wire racks.
-Frost or decorate when cool.

Source: Annie's Eats as adapted from Good Things Catered as originally adapted from

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