Aaaaand the holiday baking commences! Christmas is by far my favorite holiday. Other than being a great excuse to bake and consume an excess of goodies, I love the festiveness of it all. Evergreen decorations filled with pine cones and berries, joyous music, the pleasant act of picking out presents you know others will enjoy…
It’s been a few years since I’ve made gingerbread cookies, and I forgot how much I love them. There is something about the spiciness of the ginger mixed with the richness of the molasses that makes gingerbread so unique and comforting. I am a lover of crisp cookies, and rolled these thin to achieve this. The dough can be rolled thicker if a softer cookie is desired.
Recipe
Ingredients:
½ cup butter, softened
¾ cup brown sugar
1/3 cup molasses
1 egg
2 Tbsp. water
2 2/3 cups flour
2 tsp. ground ginger
1 tsp. baking soda
½ tsp. salt
½ tsp. each ground cinnamon, nutmeg, and allspice
icing or frosting
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. Combine flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.
2. Preheat oven to 350° F. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Cut with a floured cookie cutter and place 2 inches apart on greased baking sheets.
3. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired.
(Recipe from Taste of Home)
Je regarde souvent votre site pour des recettes vite faite, de quoi se régaler en un rien de temps, Magnifique Bravo à vous.
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Thank you so much for that sweet comment. Glad you enjoy my little blog!
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