Happy December 1st! With Christmas right around the corner, I think it’s time to bake some Christmas cookies. One of my all-time favorites are the traditional, soft gingerbread cookies.
The recipe I use yields perfect cookies every time!
Classic Gingerbread Cookies
3 cups flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 cup butter (2 sticks), softened
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1 tsp vanilla
Sift all dry ingredients together. In a large bowl, beat butter and sugars until smooth. Add egg, molasses, and vanilla. Beat until well mixed. Add dry ingredients a little at a time until well mixed. Make dough into a ball, cover with plastic wrap, and chill for one hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured surface to 1/8-1/4 inch thick. Dip cookie cutter in flour, cut out cookies and bake on cookie sheet for 8-10 minutes until almost firm when touched.
If you want a nice, soft cookie, be sure to take your pans out of the oven before the cookies start to turn too brown. It also helps to use a silpat if you have one. Leave the cookies on the pan for a few minutes to set up, then gently transfer them to a rack to finish cooling.
I have two cookie cutters that I love to use when I’m making the cookies for my children – a bear and a moose – but today I decided to make classic gingerbread men.
What could be better than one of these with a glass of cold milk?