Kiddo and I put on our Baking Hats today. At Hubby’s request, we baked up three dozen of the most moist, soft and oh so good Gingerbread Cookies on the planet. That said, let me utter a quick disclaimer – if you are looking to make gingerbread people, this is NOT the recipe for you. The dough is very soft and sticky, making rollings and cutting with a cookie cutter an absolute nightmare. You will be pulling your hair out. These cookies are rolled in sugar, flattened slightly and baked into round, wonderful ginger delights.
I am not a cookie baker by nature. Cakes, pies, complicated souffles and I’m there. But cookies – it’s just not my thing. Don’t get me wrong, I’m not saying that cookies are too simple. On the contrary, cookies are anything but simple. Over mix and you wind up with a tough cookie. Over bake and you’ve got hard crackers. Measuring and achieving just the right consistency in the dough is critical in the cookie department.
Whenever Hubby asks for home-baked gingerbread cookies, I dreaded it. That is until I came across this recipe. It is so easy and so good – it’s darn near fool-proof. All the while, the kitchen smells wonderful – the scent of ginger and spice lingers in the air long after the baking is done. There is nothing more homey than the aroma of fresh-baked cookies.
There was no need to call my guys into the kitchen today. I pulled the first dozen soft cookies from the oven and placed on a rack to finish cooling. Before I had the second dozen in the oven to bake, my guys had gobbled up half a dozen cookies! Can’t blame them, these are really good!
Soft and Chewy Gingerbread Cookies
3 ¼ Cups Flour
3 Teaspoons Ground Ginger
1 1/2 Teaspoon Baking Soda
1 1/4 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Cloves
¼ Teaspoon Salt
¾ Cup Margarine, softened
1 1/2 Cup Sugar, divided
1/2 Cup Dark Molasses
Preheat oven 350-degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir molasses. Gradually stir the sifted ingredients into the molasses mixture.
Place dough in the refrigerator for about 30 minutes to chill. This will make it a little easier to work with.
Using a small scoop (about 1 tablespoon) scoop up a walnut sized ball and drop a small bowl of remaining 1/2 cup of sugar. Roll cookie in sugar and then roll into a ball. Place the gingerbread balls onto a silicone lined baking sheet about 2 inches apart. With the palm of your hand, flatten slightly. (If your mat has circles like mine, make the rounds about the size of the inside circle) Sprinkle tops of flattened cookies with about a pinch or so of the sugar, then press and spread around for a light dusting of sugar.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Serve warm, if desired. Store uneaten cookies (if there are any left) in an airtight container.
Yields about 3 dozen cookies (including those you’ve already eaten).