Even people who aren’t big cookie fans usually like gingerbread. It’s thin, smooth, and even a little spicy.
This is a recipe that’s perfect for little hands to help with. If you have small children, they’ll love cutting out the shapes for these delightfully simple, yet delicious cookies.
For this recipe you’ll need:
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup (1 stick) butter or margarine, melted
¾ cup molasses
½ cup granulated sugar
2 Tablespoons cold water
1 large egg
3 cups all purpose flour
To make this recipe:
In a medium bowl, combine the ginger, cinnamon, baking soda, cardamom, cloves, and salt. Stir in the softened butter. Add molasses and sugar; mix well. Stir in water and egg.
Place the flour in a large bowl and make a well in the center with your fingers. Pour in the molasses mixture. Gradually stir the flour into the molasses mixture until the flour is completely incorporated.
Knead the dough lightly in the bowl until a smooth ball forms. Shape the dough into a disk and wrap in plastic wrap. Chill for 8 hours.
Preheat oven to 350 degrees. Grease 2 baking sheets. Divide the dough into 8 pieces. On a floured surface, roll 1 piece to 1/8 inch thickness, keeping the remaining dough chilled. Using a 2 ½ inch cookie cutter (in any holiday design you like) cut the dough into shapes; reserve the trimmings. Transfer the cookies to baking sheets, spacing them 1-inch apart.
Bake until browned, about 8-10 minutes. Transfer to a wire rack to cool. Repeat as directed with remaining dough and trimmings.
Tip: To keep the molasses from sticking to the measuring cup, spray the cup with cooking spray before adding the molasses.
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