Chewy Gingerbread

I think my kids learned something about gingerbread when they helped me make these gingerbread cookies. It was that gingerbread can actually be edible, and not just something hard as a rock that comes out of box to make a gingerbread house with. These cookies are quite the opposite, they would definingly not hold up if you’re looking for a recipe to use to make a house for your little gingerbread men.

Gingerbread is such a classic flavor during the holidays, gingerbread cookies, gingerbread coffee, gingerbread gingerbread…it’s everywhere, but this recipe can complete with the best of them! These definitely will require a trip to the grocery store, unless you have a jar of molasses in your pantry from last Christmas, because honestly what else are you going to use it for but to make these cookies. The spices really make the house smell good though which is 1/2 the reason I like baking so much.

Gingerbread cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmed
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter , softened
• 1/2 cup + 3 Tbsp granulated sugar , divided
• 1/2 cup packed light-brown sugar
• 1 egg
• 1/4 cup molasses
• 2 tsp vanilla extract

Directions

1. In a mixing bowl mix together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg
2. In the bowl of an electric stand mixer cream the butter, 1/2 cup granulated sugar and brown sugar
3. Mix in egg, then add in molasses and vanilla, then slowly add all the dry ingredients and mix on a low settling until everything is combined
4. Cover your bowl of dough and chill in the fridge for 1 hour
5. Preheat oven to 350 degrees and line your cookie sheets with parchment paper
6. Scoop out your dough shape into balls then roll in remaining 3 Tbsp granulated sugar and flatten them with your two palms then place them on your cookie sheet, they’ll spread a bit so make sure there’s a bit of space in-between them
7. Bake for 8 – 10 minutes.
8. Cool on baking sheet several minutes then transfer to a wire rack to cool completely
9. At this point I melted some white chocolate and added some green and red food coloring to the extra buttercream I had made for my sugar cookies, one your cookies are cooler dip them in the white chocolate and then pipe a little holly berry and some leaves onto the cookie, they are so cute and fancy, definitely a crowd pleaser!