Our all time family favorite recipe for gingerbread cookies is too good to eat only at Christmas time! I bought a leaf shaped cookie cutter and made these ultimately soft gingerbread cookies for November. You'll see the same cookies again in December when we use the dough to make our little men!
Soft Ginger Cutouts1-1/3 cups butter, softened
1 cup sugar
2 eggs
1 cup molasses
1/4 cup water
2 T. vinegar
6 cups flour
4 t. baking soda
2 t. ginger
1 t. cinnamon
1/2 salt
In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Combine molasses, water and vinegar; add to the creamed mixture and mix until blended. Combine remaining ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a heavily floured surface, roll out dough to 1/4 inch and cut with a cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are browned. Remove to wire racks to cool. Yield: about 10 dozen
4 comments:
So cute! I love the outline! So these stay soft, Sydni? The ones I've had have always been pretty hard. These look like sugar cookies though! I'll have to give them a try! Thanks for the recipe!
Sarah,
They do stay soft! That's why we love this recipe.
Great idea! I have leaf cookie cutters that I never use. I'll have to try it.
Made the cookies. They are yummy!
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