05 December 2014

Gingerbread Cookies

Y'all, I know what you're thinking: just another cookie recipe. But these are the BEST gingerbread cookies evvvaaaaah. I would eat them for dinner if I didn't have a child to feed and a husband who wouldn't really appreciate eating cookies as a meal. #ughgrownups

They are perfect for decorating because they are not very sweet themselves, so you won't feel sick from sugar overload. But I also like them without decoration, because they can stand on their own little delicious feet. Until I eat those feet off.

I'm your worst nightmare, Gingy.


3 1/2 C flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg

9 Tablespoons melted butter (that's 1 stick and 1 T)
2/3 C brown sugar
3/4 C molasses
1 egg

Mix all those dry ingredients together in a bowl (not your big bowl, some other random bowl). Enjoy the smell of Christmas and set aside.

Melt the butter (just do it ok), add it to your big bowl, then add brown sugar and molasses. Beat those together, then add your egg. Make sure they are thoroughly creamed together.

Add your dry ingredients in 2 parts; mix until combined (but no more than that; you don't want to overbeat your dough). Divide into two parts, pinch off a bite to eat, then wrap each part in plastic wrap and refrigerate for at least 2 hours (preferably all day or overnight).

After that you can shape your dough in whatever way you'd like. Bake in a preheated oven at 350 for 6-8 minutes.

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