Bake the Halls – Gingerbread

I made this recipe last year, and honestly I had to make it again! I had never really eaten or enjoyed gingerbread cookies. These however are soft and chewy and all over yummy, and since they were that good last year, why not make it again. If it’s not broken why fix it, right! Another thing that hadn’t changed from making these last year was the smell of molasses, if you have never encounter this before get ready. Personally I don’t care for the smell of it, if you go wonderful, but it does something magical when it’s in the oven to come out smelling and tasting nothing like the raw molasses. One thing I got this year was these rolling pin thickness gages. Fantastic I picked them up when I was wondering around in the craziness of holiday shopping, and they made it immensely easier to make cookies. I no longer had to worry if all the cookies would be different widths or if some would burn while others wouldn’t be cooked at all. If you do a lot of baking and haven’t picked these up, I would recommend picking some up.

Ingredients:
4 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 ½ tsp cloves
2 tsp ground ginger
1 tsp ground nutmeg
2 sticks unsalted butter, softened
1 cup sugar
1 cup molasses
1 large egg

Directions:

1. Whisk flour, salt, baking soda and spices. in a separate bowl cream together the butter and sugar until fluffy. Mix in the molasses and egg until combined. Add the dry ingredients and mix until just combined. Refrigerate dough for at least 1 hour.

2. Preheat oven to 350 degrees. Roll dough out onto a floured surface, this is super important otherwise the cookies will stick and be all sorts of crazy when you try and put them on the cookie sheet. I used the thickest of the rolling pin rings, I believe it was 3/8 of an inch.

3. This year I made gingerbread men, stars and Christmas trees. Since these were pretty thick cookies and they puff up while in the oven I made sure to really give them their space on the cookie sheets. I baked them for 6-7 minutes.

Gingerbread!!

Gingerbread!!

 

12 Days of Cookies! Day 11: Gingerbread Cookies

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Sorry it’s been a little while since I posted on the 12 days of cookies! This past weekend I had a couple of Christmas parties I was able to attend and finished up the last two cookies. These turned out wonderfully. I know that I say that a lot but I had never made gingerbread cookies before and was really concerned about making these. Actually guys it’s confession time, I thought I was going to have to throw all of these away honestly. The concern I had was after I added the molasses, I’ve never used molasses before and as soon as I opened up the container of it, I knew that I had never before smelled molasses before either. I’ll tell you what, I don’t like the smell of it one bit! Some people may like it, but it’s not my cup of tea, so my concern was that it was going to taste how it smelled. Well, there is something magical that happened when it was mixed with all the other ingredients and went into the oven to bake. It transformed into some of the most amazingly awesome cookies, that were so soft and chewy, a major plus when it comes to cookies. I loved them, but like I said before I have never had gingerbread cookies before, so I was unsure of how these compared to other gingerbread cookies. Not to worry ladies and gentlemen, I had these tested by several gingerbread cookie eating veterans, and ended up sending links to the original recipe to two different people! That speaks for itself!

Gingerbread Cookies
by: Annie’s Eats

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Ingredients:
4 cups all purpose flour
1 tsp salt
2 tsp baking soda (original recipe calls for 1 ½ baking powder and ½ baking soda)
1 tsp ground cinnamon
1 ½ tsp cloves
2 tsp ground ginger
1 tsp ground nutmeg
2 sticks unsalted butter, softened
1 cup sugar
1 cup molasses
1 large egg

Directions:
1. Whisk flour, salt, baking soda and spices. in a separate bowl cream together the butter and sugar until fluffy. Mix in the molasses and egg until combined. Add the dry ingredients and mix until just combined. Refrigerate dough for at least 1 hour.
2. Preheat oven to 350 degrees, line baking sheet with parchment paper (I didn’t). Roll dough out onto a floured surface, this is super important otherwise the cookies will stick and become disfigured when you try and move them, to about ¼ inch thickness.

20121217-140017.jpg Cut desired shapes and place on a prepared baking sheet about 2 inches apart. I baked mine for about 7-9 minutes, the baking time will depend on the size of the cookie. After they have cooled you may decorate them if desired, I didn’t and they were still a huge hit.

Related Posts:
Day 1: Flourless Peanut Butter Cookies
Day 2: Banana Oatmeal Chocolate Chip
Day 3: Lemon Sugar Cookies
Day 4: Birthday Cookies
Day 5: Candy Cane Cookies
Day 6: Oatmeal Butterscotch Cookies
Day 7: Chocolate Sugar Cookies
Day 8: Creamsicle Cookies
Day 9: Classic Spritz Cookies
Day 10: Peppermint Chocolate Chip
Day 12: Peppermint Kiss Cookies