Tuesday, December 14, 2010

Soft Gingerbread Cookies

This is by far the best gingerbread cookie recipe I've found. I found it on some recipe site a few years ago. It's my staple for the Holiday Cookie swaps. And so far most everyone likes it! Feel free to share.

2 1/4 c flour
2 tsp. ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3/4 c margarine/non salted butter softened
1 c. sugar
1 tbs water
1/4 c. molasses
2 tbs sugar

1. Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tbs sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

The recipie says it makes 2 dozen. But I can stretch it to 3.


mxtodis123 said...

I love gingerbread cookies. This looks like a great receiple. Thank you.

____j said...

Thank you for posting this! I've been looking for a good gingerbread cookie recipe!

Dark Mother said...

I love gingerbread cookies, especially soft ones. I'm printing this out and gonna give it a whirl!

SpiritPhoenix said...

Mary - You're welcome. Enjoy!

Jamie - I hope you enjoy them!

Dark Mother - Glad to have you here. And I'm the same way. Love the soft gingerbread, not always the crunchy kind. Bon apetit!