I'm a little over-enthusiastic about this. Sorry.
I didn't roll these gingerbread cookies out and make them into shapes, but they definitely have the possibility for you to do that. They are moldable when baking and positively delicious once cooked.
Please note that this dough has to sit in the fridge for at least six hours, so it's best to make it the night before you want to make the cookies, or early in the morning if you're going to make them in the afternoon.
Ingredients:
- 1/2 C butter
- 1/2 C brown sugar
- 1/4 C molasses
- 1 egg
- 1/2 tsp vanilla
- 2 C all-purpose, unbleached flour
- 1 Tbsp cornstarch
- 3/4 tsp baking soda
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp salt
Granulated or Raw sugar for rolling/topping
Directions:
- Melt butter over medium-low heat. Let the butter cook until it just starts to brown.
- Pour the butter into a bowl and whisk in your brown sugar and molasses, next add your egg and vanilla.
- In a separate medium bowl, whisk together your flour, cornstarch, baking soda, ginger, cinnamon, and salt.
- Stir the flour mix into your butter mix until well incorporated.
- Cover and put in your fridge for at least six hours.
- When you're ready to bake, preheat your oven to 350. Line your cookie sheet(s) with parchment paper. This recipe makes about 32 cookies, depending on if you're cutting them into shapes or not.
- Use 1 to 2 tablespoons (a medium cookie scoop) if you are rolling balls for cookies. Either completely roll them in sugar, or just top them off with it (which is what I did).
- If you want them to flatten more, use the bottom of a glass to press down gently on them before sticking them in the oven. Do this BEFORE putting the sugar on if you are just topping them with it.
- Bake for 7-9 minutes until the edges are just barely golden brown.
- Let cool on the cookie sheet for 5-10 minutes before moving to a cooling rack.
Recipe adapted from ihearteating.com.
I like the step that says "cover and put in your friend for at least six hours". I know it's a typo, but it made me giggle. :) these look delicious! I wonder if there's a good substitute for molasses, since I have none on hand.
ReplyDeleteI think that means I will HAVE to make them for you, Jacquie! I'm not sure about a molasses substitute. Normally you can switch out honey, but it's pretty important for the flavor in these.
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