I know what you’re thinking: Another gingerbread cookie recipe? Seriously?
Before I made these cookies, my husband believed that gingerbread cookies were merely glorified holiday dirt clods…Well let’s just say that I changed his mind. This ain’t just any other gingerbread recipe, these are soft and chewy gingerbread cookies. Have we gotten your attention? These cookies are definitely something to write home about.
First, I combined the flour and spices in a bowl and whisked them together. Then I set the bowl aside.
I used my Grandmother’s Bosch mixer from the 1970s to cream the butter and brown sugar, and then add in the egg and molasses. The mixer is retro and works like a charm! Although, I’m always curious who wins in the battle of the mixers? Bosch or KitchenAid?
Then I slowly added in the flour mixture at a low speed setting.
After chilling the dough for an hour I rolled the dough out on a floured surface and cut out my desired shapes. Does anyone else think it’s a strange thing that we eat cookies in the shape of humans? Sam happened to point that out to me, and I realized, yes, that is strange, indeed.
Here is the cookie cutter I used. Although, I’m thinking I’ll probably buy the holiday set, cause you can never have too many cookie cutters, right…? Also, I love this cherry rolling pin I inherited from my Grandmother; it is so solid and just rolls things out so nicely! I found one here that is similar.
And Sam was pleased.
Transfer your shapes to a cookie sheet, and bake at 350 degrees for 8-10 minutes.
And…you’ve got yourself soft and chewy gingerbread cookies!
The one that looks like it threw up on itself was supposed to have chest hair…oh the things that my husband comes up with.
- 3 1/4 cups flour
- 3/4 teaspoon baking soda
- 1 1/2 sticks butter
- 1/2 cup brown sugar
- 1 tablespoon ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Optional Almond Glaze:
- 1 cup powdered sugar
- 1/8 cup water
- 1 teaspoon almond extract.
- In a bowl whisk together flour, baking soda, and spices. Set aside.
- In an electric mixer, cream the butter and brown sugar. Mix in egg and molasses. Gradually add in the flour mixer on low speed. Work in the rest of the flour with hands. Chill for an hour.
- Preheat oven to 350 degrees. Roll out dough on a floured surface and cut out desired shapes (keep in mind that the thinner you roll the dough out, the harder the cookie will be). Transfer shapes to ungreased baking sheets. Bake 8-10 minutes. Transfer to a wire cooling rack.
- Decorate cookies as desired when they have fully cooled.