We made gingerbread cookies today! Mostly because we were bored. We followed a recipe from a book my future brother- and sister-in-law got me for Christmas. They turned out pretty well! The only thing we noticed after the first batch came out, was that they were incredibly hard! We both prefer cookies that are on the softer side (call us old haha), so we shortened the time by one or two minutes so they came out soft but were still cooked.
Here’s what you need:
•3 3/4 cups flour
•2 large eggs
•2 teaspoons ground ginger
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground cloves
•1/2 teaspoon salt
•1 teaspoon ground cinnamon
•1 1/2 teaspoons baking soda
•1 stick unsalted butter (at room temperature)
•3/4 cup packed dark brown sugar
•1/2 cup molasses
In a large bowl, combine the flour, nutmeg, cinnamon, baking soda, salt, cloves and ginger. Set aside.
Using your electric mixer (or a separate large bowl), cream the butter and brown sugar together on low speed until combined. Next add the eggs and molasses until combined and smooth. Slowly add the dry ingredients until the cookie dough is formed.
When it’s all combined, wrap the dough in plastic wrap and cool in the fridge for up to 1 hour or until firm.
After an hour, let the dough sit for about 15 minutes so you can work with it.
Preheat your oven to 350ºF.
Take a 1/2 cup of dough at a time, roll it out until it’s about 1/4-to-1/8 inch thick, then cut out what ever shapes.
Place the cut outs on cookie sheets lined with parchment paper and bake for 8-10 minutes.
Like I said earlier, we baked them for 10 minutes, but they were too hard for our taste. So we ended up baking them for 8 minutes or so, and they turned out perfect!
Transfer them to a cooling rack and let them cool completely before you decorate them.
The recipe said it would make 18-24 cookies, but we easily got about 30 cookies out of the dough. We weren’t making big shapes though and we also made them a little thicker than what was probably called for…so do what you want! That’s half the fun.