Soft Gingerbread Cookies

Hi Everybody!

I’ve heard people say (because it’s the holidays), “This is the time to make cookies!” but if you ask me, ANY time is cookie making time! Drop cookies, slice-and-bake cookies, bar cookies…they’re all so good!!!

Even though I try to limit my posts (so I won’t clog your inbox), I’ve decided that I’m going to post “7 cookies in 7 days” so I can share some of my favorites. They’ll include the gingerbread cookies from today plus good ole chocolate chip cookies and even a basic cookie mix with recipes you can make from it in no time.

I think you’ll find you like all these cookies as much as I do! You can serve them at a get-together, give them as gifts, or make them for yourself. (I do all of the above!)

Until tomorrow…

Happy Cooking!

~Renee

Whisking together the flour, salt, baking soda and spices.

Whisking together the flour, salt, baking soda and spices.

This is the butter and brown sugar after I creamed them together.

This is the butter and brown sugar after I creamed them together.

Adding the egg...

Adding the egg…

...and molasses.

…and molasses.

Now, I'm blending them together with my Kitchen Aid mixer.

Now, I’m blending them together with my Kitchen Aid mixer.

Using the stir feature on my mixer, I'm stirring in the dry ingredients.

Using the stir feature on my mixer, I’m stirring in the dry ingredients.

This is what it looks like all mixed together. Now, it just needs to chill in the fridge a lil while.

This is what it looks like all mixed together. Now, it just needs to chill in the fridge a while.

I used my cookie scoop to make the dough into balls and coated them with sugar...

I used my cookie scoop to make the dough into balls and coated them with sugar…

...then I flattened them just a little with a glass dipped into the sugar.

…then I flattened them just a little with a glass dipped into the sugar.

When the cookies are in the oven, they get kind of puffed up. When they're cool, they go down a little.

When the cookies are in the oven, they get kind of puffed up. When they’re cool, they go down a little.

The sugar coating leaves them slightly crunchy on the edge but soft in the middle...and oh-so-yummy!!!

The sugar coating leaves them slightly crunchy on the edge but soft in the middle…and oh-so-yummy!!!

Soft Gingerbread Cookies

2 1/4 Cups All-Purpose Flour

1 tsp Cinnamon

1 tsp Ginger

1 tsp Baking Soda

1/4 tsp Salt

3/4 Cup Butter, softened

1 Cup Packed Brown Sugar

1 Egg

1/4 Cup Molasses

Granulated Sugar (for rolling)

  1. Preheat oven to 375°F. Spray cookie sheets with non-stick spray; set aside.
  2. Whisk together the flour, cinnamon, ginger, baking soda, and salt; set aside.
  3. Cream together the butter and brown sugar. Add egg and molasses and blend well.
  4. Stir in the dry ingredients til well incorporated. The dough will be a little sticky but stiff. Place dough in the refrigerator for at least an hour til it’s easy to handle.
  5. Using a cookie scoop (or a spoon), measure out approximately a tablespoon of dough and make it into a ball. Coat with the granulated sugar. Place onto the cookie sheet and slightly flatten with the bottom of a glass dipped into sugar. Repeat til all dough is used.
  6. Bake cookies at 375°F for 10 minutes. Allow to cool on cookie sheet for a couple minutes. Then, remove them to a wire rack to cool completely. Enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#gingerbread #cookies #7cookiesin7days #yummygoodness

 

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