I posted this recipe on my Instagram and Facebook today and had some people message me about a printable copy. So because I’m such an awesome person, here is the printable recipe version.
These are seriously good gingerbread cookies. Soft center. Lightly crunchy outside. Just the right amount of spicy and sweet. (Wait. Are these my signature cookie? DOES ‘G’ STAND FOR GINGERBREAD?!)
The things we uncover when we blog…
G IS FOR GINGERBREAD cookies
INGREDIENTS:
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons prepared dark coffee
1/4 cup molasses
1/4 cup sugar
DIRECTIONS:
Preheat oven to 350 degrees
In medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking soda
In mixer, cream butter and brown sugar until light and fluffy. Stir in egg, coffee, and molasses. Slowly blend flour mixture into butter mixture until incorporated; scraping down the bowl sides and beaters.
Shape dough into 1″ balls and roll in sugar.
Place on parchment-lined baking sheet – 1″ apart
Bake for 12-14 minutes. After 5 minutes, move to cooling racks.
ENJOY!!
(Tomorrow’s post will be a delicious salty and sweet butterscotch and pretzel cookie!) Is this a food blog now?! I can’t help it – it’s Christmas and you might have a few desserts still to make and I’m here for you! There’s nothing I like more than a good homemade cookie.
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2 responses to “Really (really!) Fantastically Soft Gingerbread Cookies”
The name for this recipe is Now I’m off to soften the butter.
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arrrrgh! I should’ve put that at the top of the recipe somewhere. I throw a bunch of butter on the counter the night before when I know it’s a cookie day tomorrow. The microwave is tricky. You can do it!! 😄
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