Well, actually! I'm going to admit that we used a mix this time around because someone gifted it to us - it was one of those prepackaged ones with the cookie cutter attached that you get from, like, Bed Bath & Beyond or something, and surprisingly yummy! But I've made others that were very good as well, so. Here's that recipe:
Gingerbread Cookies (3 Dozen)
- 8 Tbsp. Butter (1 stick) - 1/2 cup sugar - 1/2 cup dark molasses - 1 egg - 2 cups flour - 1 tsp. baking soda - 1/4 tsp. salt - 1 tsp. ginger - 1 tsp. cinnamon - 1/8 tsp. ground cloves.
Beat butter with sugar and molasses. Mix in egg. (Do not overmix! If it's a little lumpy, that's ok - and, yes, the molasses really does smell that bad.) Sift dry ingredients and mix into wet mixture. Chill in freezer 1 hour or refrigerator 2 hours. Heat ove to 350F. Roll out portion of dough 1/4" thick on lightly floured board (I find that this is easier if you separate the dough into two discs before chilling and only roll out half at a time). Cut with cookie cuter, place on greased baking sheet (or on parchment paper, which I'm much more partial to). Bake 8-10 minutes.
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Gingerbread Cookies
(3 Dozen)
- 8 Tbsp. Butter (1 stick)
- 1/2 cup sugar
- 1/2 cup dark molasses
- 1 egg
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1/8 tsp. ground cloves.
Beat butter with sugar and molasses. Mix in egg. (Do not overmix! If it's a little lumpy, that's ok - and, yes, the molasses really does smell that bad.) Sift dry ingredients and mix into wet mixture. Chill in freezer 1 hour or refrigerator 2 hours. Heat ove to 350F. Roll out portion of dough 1/4" thick on lightly floured board (I find that this is easier if you separate the dough into two discs before chilling and only roll out half at a time). Cut with cookie cuter, place on greased baking sheet (or on parchment paper, which I'm much more partial to). Bake 8-10 minutes.