Wednesday, November 5, 2014

Soft & Chewy Gingerbread Cookies

2 1/3 cups all purpose flour
1 tsp. baking soda
1 3/4 tsps. ground ginger
1/2 tsp. salt
11 tbsps. butter softened
1 egg
1/2 tsp. ground cloves
3/4 tsp. ground cinnamon
3/4 cup sugar
1 tbsp. cold water
5 tbsps. molasses
(1/4 cup sugar set aside to roll cookie dough in)
Step 1 - Combine all of your dry ingredients into your mixer with the paddle attachment and mix on low to evenly distribute them for 30 seconds. Then add your butter, egg, water and molasses until the dough comes together. 
Step 2 - Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper.  Using your smallest cookie/ice cream scoop take the cookie dough and roll between your hands to form a ball, then roll in the sugar you set on the baking sheet 3 inches apart (I made 4 rows of 4 cookies). Bake for 9-11 minutes, remove and let cool for a few minutes before placing on a cooling rack.  Enjoy!


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