Nothing compares to the spicy sweet smell of homemade gingerbread cookies. This delicious gingerbread cookie recipe makes it easy to get the delightful taste without the cookie cutters and all the hard work! Tested through the years by family and friends alike, these gingerbread cookies will stand up to any taste test you can present. Just grab your mixing bowls, electric mixer, a spoon and lets get started!
Gather the following ingredients:
3 1/2 cups of all-purpose flour
1 cup of firmly packed brown sugar
2 teaspoons of ground ginger
1 teaspoon of ground allspice
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of baking soda
1 teaspoon of baking powder
3/4 cup of molasses
1/2 cup of softened butter or margarine
To get started, preheat the oven to 350 degrees. Gather one medium and one large sized mixing bowl, an electric mixer, and your baking sheets.
Place the flour, brown sugar, ginger, allspice, cinnamon, cloves, baking soda, and baking powder in the medium bowl. Stir these dry ingredients together until they are very well mixed, then set aside to prepare the rest.
In the large mixing bowl, place the molasses, softened butter, and the egg. Cream them together using an electric mixer on low speed. This shouldn’t take too long. If a mixer is not available you can always do this using a fork, but the fork method will require a little more elbow grease.
When the moist ingredients have been creamed you can add the contents of your first bowl. Blend the two together with your mixer on low speed. Again, if you do not have an electric mixer you can always stir it with a spoon until it is well blended.
Now you’re ready for baking! Place heaping teaspoonfuls of your dough onto an ungreased cookie sheet. Space your cookies about 2 inches apart so they have adequate room to spread.
Bake at 350 degrees for 10 to 12 minutes, or until they have turned light brown in color. The smell of these babies baking will definitely make your mouth water. When they’re ready you will have to resist temptation for a few minutes to let them cool. Leave them for 5 minutes on the cookie sheet and then transfer to wire racks until they have cooled completely.
I feel that I should let you know that these cookies can be stored in an airtight container, although people always seem to devour them so quickly there is usually nothing left to store.
Happy baking and enjoy the best little gingerbread cookies you’ve ever tasted!