SOFT GINGERBREAD COOKIES

December 3, 2017

I am a member of the political action committee that cookies should be soft. Like gooey. Cookie dough is so good, the baked product should not be not as good as that. A frequent offender of this virtue is gingerbread cookies.

Too oft they are a dust brick of a cookie that deteriorates into mouth sand! Yeah nope. I need christmas nostalgia, but the cookies still have to be good. No free passes to be bad just because you’re a traditional food.

Finally and furthermore, I used these cookie cutters. I do the small boy one (it’s a whole gingerbread family for $7!) for ours because I like that it has the most rudimentary and old fashioned feel. For that reason I don’t usually put frosting on because it feels a little more pleasantly little house on the prairie without it. But if I am going to pipe on some faces or buttons I’d use this vanilla buttercream that is my one and only frosting love.

SOFT GINGERBREAD COOKIESSOFT GINGERBREAD COOKIES
24 cookies

1/2 cup molasses
1/3 cup brown sugar
1/4 cup milk
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 batch of vanilla buttercream frosting (optional)

Preheat oven to 350. Combine ingredients in a stand mixer. Mix until a uniform dough forms. Chill for at least 2 hours. Roll dough out onto a floured surface. Cut gingerbread shapes with a cookie cutter. Bake on a parchment lined baking sheet for 8-10 minutes.

SOFT GINGERBREAD COOKIES
 
Author:
Ingredients
  • ½ cup molasses
  • ⅓ cup brown sugar
  • ¼ cup milk
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla
  • 2 cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ batch of vanilla buttercream frosting (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine ingredients in a stand mixer. Mix until a uniform dough forms.
  3. Chill for at least 2 hours. R
  4. oll dough out onto a floured surface. Cut gingerbread shapes with a cookie cutter.
  5. Bake on a parchment lined baking sheet for 8-10 minutes.

 

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Comments

  • Judith O'Donnell

    Bake at 350?

    • Rachel Schultz

      Yep!

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