I made these at Christmas time, and just found the picture on my computer. I can't believe I didn't post them sooner! Oh well - maybe you can save them for next year?
I have never found a great gingerbread cookie recipe. I love the flavour of most gingerbread cookies, but I don't like the 'snap' that most of them have. Enter the genius Katie of Good Things Catered! Katie's recipe for Soft and Spicy Gingerbread Cookies is exactly what I have been lacking on my Christmas baking list. This recipe is a TOTAL keeper and will be found in my kitchen for years to come.
I have never found a great gingerbread cookie recipe. I love the flavour of most gingerbread cookies, but I don't like the 'snap' that most of them have. Enter the genius Katie of Good Things Catered! Katie's recipe for Soft and Spicy Gingerbread Cookies is exactly what I have been lacking on my Christmas baking list. This recipe is a TOTAL keeper and will be found in my kitchen for years to come.
1 C butter
1 C sugar
1 C molasses (our local Crosby's, of course!)
1 egg
4C flour, sifted
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tsp cloves
2 tsp ginger
1 tsp nutmeg
Cream together the butter and sugar until smooth. Stir in molasses and egg. Combine remaining dy ingredients and blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut as desired. Place cookies 2 inches apart on baking sheets (using parchment or silpat). Bake @ 350' for 10 minutes or until firm. Let cool for 10 minutes on pan before placing on wire racks to cool completely. Frost or decorate when cool.
1 C sugar
1 C molasses (our local Crosby's, of course!)
1 egg
4C flour, sifted
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tsp cloves
2 tsp ginger
1 tsp nutmeg
Cream together the butter and sugar until smooth. Stir in molasses and egg. Combine remaining dy ingredients and blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut as desired. Place cookies 2 inches apart on baking sheets (using parchment or silpat). Bake @ 350' for 10 minutes or until firm. Let cool for 10 minutes on pan before placing on wire racks to cool completely. Frost or decorate when cool.
And you simply MUST visit Katie's blog to see how amazingly beautifully she decorates her cookies. I don't know how anyone eats them - they are that gorgeous!
You are so sweet!! I'm glad you liked these too. :) Yours are way cute! I love the little heart on them! :)
Reply