When I usually get store bought gingerbread cookies, they resemble cardboard. I don’t know about you, but I like my cookies chewy, moist and delicious. For those of you who are looking for a great gingerbread cookie recipe, try this one!
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Keep in a separate bowl for later.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the dry ingredients into the molasses mixture. Dough is completed (can be chilled and saved for later or used immediately).
- To make circular cookies: Chill the dough for 30 minutes. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- To make cut out cookies: Add a little under 1/4 more flour to the mix of dry ingredients, until you notice the dough doesn’t stick to the sides of the bowl. Chill for 30 minutes. Roll the dough out on a floured surface, cut into 1/4 of an inch thick shapes, and sprinkle sugar on top of the cookie. Bake 2 inches apart. Keep remaining dough in the fridge until ready to roll out.
- 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. Store in an airtight container.