Wednesday, December 21, 2011

Cookie # 4-Soft and Chewy Gingerbread

I know that there are many of you out there who prefer crisp cookies over soft and chewy...but I am not one of them.  I love a light and fluffy cookie that is tasty and just melts in your mouth.  It has taken me many years to find that in a Gingerbread cookie.  Most recipes I have tried were hard as a rock and although they tasted good were not for me.  Well finally I have arrived at what I believe is the perfect gingerbread cookie.  The perfect amount of spice and oh so soft and chewy.

This recipe comes from McCormick and is simple to pull together.  You will need 3 cups of flour, 2 teaspoons of ground ginger, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, 1 1/2 sticks butter/margarine, 3/4 cup firmly packed brown sugar, 1/2 cup molasses, 1 teaspoon of vanilla and 1 egg.

To begin mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl and set aside.

Then beat margarine and brown sugar with an electric mixer until light and fluffy.

Add molasses, egg and vanilla and mix well.  Gradually beat in the flour mixture on low speed until well mixed.  Press dough into a thick and flat disk.  Wrap in plastic and refrigerate for 4 hours or overnight.

Once dough is chilled preheat oven to 350° F.  Roll dough out to about 1/4 inch in thickness on a lightly floured surface.  Cut into gingerbread men or selected cookie cutter and place 1" apart on and ungreased cookie sheet.  Bake for 8-10 minutes or until edges are set and just begin to brown (do not over bake).  Cool on cookie sheets for 1-2 minutes and then move to cooling rack to cool completely.  Decorate as desired.

These really are so tasty.  If you love gingerbread cookies then please try this recipe and prepare to be impressed.  They are amazing!!!  Sweet gingerbread-J

No comments:

Post a Comment