Hey y’all, with Christmas 6 days away, I just HAD to make us some gingerbread man cookies to eat and gawk over! So first of all, I’ve never baked with molasses and it STINKS. Like you’d think it’d smell like a string syrup but it does NOT! Secondly, I’ve never been a fan of gingerbread cookies but I’ve always loved ginger snaps. Me and my late grandmother used to eat them. Lastly, the dough will still be a little sticky when they come out of the fridge after cooling and you can add a little flour to the dough as you roll it out to help with that. Also, did anybody know that gingerbread cookies have actual ground ginger in them? Because I didn’t until I became a chef 😕 But like duh right? Why else would they be called GINGER bread cookies?! The cookies came out slightly cake-ish like back when I was experimenting with the chocolate chip cookies but that’s because I left them in the oven too long because I was too busy messing around the frosting. Anyway, lets get right into the recipe.
Ingredients:
5 1/4 cups of flour
2 tsp ground ginger
2 tsp cinnamon
2 tsp ground cloves
1 tsp nutmeg
1 tsp salt
1 1/2 tsp baking soda
1 cup white sugar
1 egg
1 cup molasses
1 cap full of vanilla
1 cup butter
1 TBS vinegar
Instructions:
1.) Preheat oven to 350 degrees
2.) Cream together the butter and sugar for about 2 minutes until light and fluffy
3.) Add in the egg, vanilla, vinegar, and molasses and mix until fully incorporated
4.) Whisk together all the dry ingredients together ( baking soda, flour, salt, ginger, cinnamon, cloves, nutmeg) in a separate bowl
5.) Next mix the dry and wet ingredients together
6.) Chill in the fridge for about 2 hours (like we do with the chocolate chip cookies) or over night
7.) Flour a clean surface and roll out the gingerbread dough
8.) Use whatever cookie cutters you have to cut out gingerbread
9.) Place on a parchment paper and bake for about 11 minutes
*NOTE* For a crispier cookies, bake 1-2 minutes longer before removing from the oven to cool
10.) Cool for about 10 minutes
11.) Decorate with frosting, sprinkles and whatever other candy you’d like and EAT!
Try this recipe and let me know what you think! Until next time,
With Love & Food,
-Chef Morghan