We made gingerbread cookies today, per our daughters' requests; and I like this recipe much better than the last one we tried. The last batch, taken from a different recipe, ended up being quite hard. These are not only tasty but crunchy and not too hard. I got the recipe here.
- 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 (the recipe called for margarine, but between the two, butter's the lesser of 2 evils)
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Preheat oven to 350 degrees Fahrenheit. Mix the dry ingredients and wet ingredients in different bowls. Combine the dry ingredients into the bowl with the wet ingredients very, very gradually, while thoroughly stirring in the dry ingredients. We used a rolling pin to flatten the dough pretty thin, and the girls used various cookie cutters to shape the dough before baking the cookies. Cook for 8-9 minutes.
We deviated from the instructions. We didn't sift anything, and we didn't roll anything into walnut sized shapes.
Note: the ingredients do not have to be changed to account for the high altitude.
I'm not being paid to say or endorse this, but the cookies are SO, so, sooooooooooooooo good!