I don’t know about you guys but I hate crunchy cookies, and it seems like all the gingerbread recipes are super crunchy. I found this amazing soft and chewy gingerbread cookie recipe years ago on Pinterest and have been making it ever since!! This recipe makes plenty for your family and some left over to give to friends!!
Ingredients
1 1/2 c dark molasses
1 c dark brown sugar (dark makes it chewier; light makes it crunchier and this is true for any cookie)
1/3 c butter
2/3 c cold water
6 c flour
2 tsp baking soda
1 tsp allspice
2 tsp ginger
1 tsp ground cloves
1 tsp cinnamon
1 tsp salt
Make dough the night before. Cream together butter and sugar. Mix the rest of the wet ingredients. Mix dry ingredients in a separate bowl and add to wet ingredients. (Or love dangerously and mix it all in one bowl like I do 😂). Cover and refrigerate until ready to make. Roll out your dough on a well floured surface. Cut your shapes and lay on ungreased cookie sheet. Bake at 350 for 10-11 minutes. Let cool completely before moving.
Cookies always freeze great so make them now for the holidays!! Less stress when December comes along!💕
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