Saturday, December 6, 2014

Soft & Chewy Gingerbread Cookies


12 Days of Christmas: Day 6

One of my holiday favorites are gingerbread men, and I am making those next week, but these recipe is very similar in taste to a traditional gingerbread man.  These cookies are soft and chewy verses a gingerbread man which is typically a little more crunchy.  These are also less work then gingerbread men.

The flavor in these cookies is intense but amazing.  I increased the cinnamon and added a dash of nutmeg, just for fun.  My cookies turned out huge and a little bit flat.  I think next time I would recommend refrigerating the dough for at least 30 minutes.  I think ill be suckered into making these again soon because everyone at my work loved them so much, even our Executive Chef ate one and loved it.

Happy Holidays!

Ginger Cookies - Adapted from
Yield: 16-18 Large Cookies
2¼ Cups Flour
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Cloves
A Dash of Nutmeg, optional
1 Teaspoon Baking Soda
¼ Teaspoon Salt
¾ Cup Butter, softened
1 Cup Sugar
1 Egg
1 Tablespoon Water
¼ Cup Molasses
4 Tablespoons White Sugar

  1. Preheat oven to 350 degrees F. 
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the water and molasses.
  5. Gradually stir the sifted ingredients into the molasses mixture.
  6. Put the dough in the refrigerator for at least 30 minutes - optional but recommended!
  7. Shape dough into 1" sized balls, and roll them in the remaining 4 tablespoons of sugar.
  8. Place the cookies 2 inches apart onto a cookie sheet.
  9. Bake for 10-12 minutes in the preheated oven.
  10. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  1. Enjoy!!