Baking has always been something that I love to do and nothing gets me in the holiday spirit more than whipping up a batch of delicious cookies. I usually stick to chocolate chip or oatmeal cookies but I decided to switch it up tonight and make something a little more festive. This was my first time trying these gingerbread cookies but after tasting the final result, I can assure you that they will become a staple in our household.
All of the spices in these cookies make them extra flavorful while the molasses allows them to stay extremely moist and chewy on the inside while the outside becomes slightly crispy while baking. Not to mention, these cookies are basically foolproof and can be customized by adding whatever kind of mix-ins you want. White chocolate chips, nuts, and toffee chips would all be amazing upgrades to the dough. Bring these cookies to your holiday cookie exchange, or wrap them up in festive tins to give as gifts to neighbors and friends.
Enjoy!
All of the spices in these cookies make them extra flavorful while the molasses allows them to stay extremely moist and chewy on the inside while the outside becomes slightly crispy while baking. Not to mention, these cookies are basically foolproof and can be customized by adding whatever kind of mix-ins you want. White chocolate chips, nuts, and toffee chips would all be amazing upgrades to the dough. Bring these cookies to your holiday cookie exchange, or wrap them up in festive tins to give as gifts to neighbors and friends.
Enjoy!
You will need:
- 3 cups all purpose flour
- 2 tsp. group ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. group nutmeg
- 1/4 tsp. salt
- 3/4 cup room temp. butter
- 3/4 cup packed brown sugar
- 1/4 white sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp. vanilla extract
- 1 cup of any additional mix-ins
Begin by mixing together the flour, ginger, cinnamon, baking soda, and salt into a medium sized bowl. I sift together all of the ingredients to ensure that all of the ingredients are well mixed and distributed evenly throughout the dough. Sifting is also a great way to ensure that no big clumps are getting into your dough.
In a separate bowl, cream together the butter and sugars into a large bowl. You can use an electric mixer or a good old fashioned wooden spoon works just fine. Combine until light and fluffy.
Add the molasses, egg, and vanilla to the butter and sugar mixture; beat well.
Gradually beat in the flour mixture on low speed until well mixed.
Gradually beat in the flour mixture on low speed until well mixed.
Once the flour is all mixed, the dough will start to come together into a ball. I then lay out a large piece of plastic wrap and dump all the dough onto the plastic.
Press the dough into a think, flat disk, wrap in the plastic wrap, and refrigerate for a few hours or even overnight.
Press the dough into a think, flat disk, wrap in the plastic wrap, and refrigerate for a few hours or even overnight.
The slab of dough does slightly resemble a big slab of meat sitting in the refrigerator but don't let this deter you. I promise, you are more than half way towards getting some truly delicious cookies!
As hard as it will be, make sure you do give your cookie dough ample time to set and firm up in the refrigerator. This will allow for the ideal consistency in the end and more even baking overall.
Whenever you are ready to bake the cookies, preheat the oven to 350 degrees and take the dough from the fridge. Shape the dough into one inch balls (for a little something extra, you can roll the balls in sugar for an added sweetness and shine).
Place the balls about two inches apart on ungreased baking sheets and bake for about 10 minutes.
As hard as it will be, make sure you do give your cookie dough ample time to set and firm up in the refrigerator. This will allow for the ideal consistency in the end and more even baking overall.
Whenever you are ready to bake the cookies, preheat the oven to 350 degrees and take the dough from the fridge. Shape the dough into one inch balls (for a little something extra, you can roll the balls in sugar for an added sweetness and shine).
Place the balls about two inches apart on ungreased baking sheets and bake for about 10 minutes.
I didn't mix anything into the dough but I added my own little touch to the top of each cookie. My mom and I share an obsession with the holiday Hersheys kisses and so I can always count on a plethora of them in our house during the holidays. When the cookies are still warm, I gently press a kiss on the top so that the heat ever so gently melts the chocolate.