Gingerbread is a Christmas tradition enjoyed by millions each year and when it comes to shapes and decorations the only limit is your imagination. From gingerbread people and basic shapes such as hearts and stars to more adventurous designs such as Christmas trees and reindeer, gingerbread cookies are a great way to let your creative juices run wild.
The one problem that I find with gingerbread is that it can be a bit hard and I often worry that I will damage a tooth or something when I take a bit bite. Fortunately, this recipe has come to the rescue and offers all the delicious flavours I love but with a lovely soft texture.
The recipe doesn’t state how many cookies you can make as it all depends on the size and shape you choose but it should make a dozen regular sized cookies. It can sometimes be hard to know when they are done so a little tip of mine is to add one small disc of dough when baking and when the cookies look golden brown take the disc out and break it apart to see if it is properly cooked. This way you don’t spoil any of your cookies through testing it.
Although these cookies are delicious and you would be crazy not to eat them you can actually turn them into amazing Christmas decorations with just a simple adaption to the recipe. By adding 2 extra cups of flour to the recipe you can create your very own gingerbread decorations. Personally, mine don’t hang around long enough to get the chance to be a decoration! Whether decorated or plain these soft gingerbread cookies are sure to be a bit hit in any household this Christmas.
Ingredients:
- 3 sticks of unsalted butter, softened
- 1 cup of brown sugar
- 2 large eggs
- 1 cup of molasses
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp ground cloves
- 2 tsps ground ginger
- 5 cups all-purpose flour
- In a large bowl mix the butter and sugar together until smooth. Add in one egg at a time until mixed in. Then mix in the molasses.
- In another bowl combine the baking soda, flour, cloves, cinnamon, ginger and salt. Add this into the wet mixture and mix everything together until smooth.
- Leave dough to chill for around 2 hours.
- Once chilled, roll dough out until it is around ¼ inch thick. Sprinkle the countertop with flour so the dough doesn’t stick.
- Cut dough into your chosen shapes.
- Place cookies on a greased baking tray and bake in an oven pre-heated to 180C for 10 to 12 minutes.
Leave cookies to cool on a wire rack and once cooled you can decorate in any way you choose with frosting, sprinkles or any other sweet treats you can think of.
Source: http://theparsimoniousprincess.blogspot.com/2010/12/only-in-december-best-gingerbread.html
