Spicy Gingerbread Cookies

Happy Holidays everybody! Are you ready for lots of rest and relaxation? ME TOO! Except, we’re going to be moving and traveling on the 26th! Crazy, right? No rest for us, until we are back and settled.
Anyways, I thought I’d post a pretty traditional Christmas cookie recipe that lots of people have come to love. This cookie has slightly crunchy edges with a chewy center that has spicy ginger and cinnamon flavors. At first, I thought the flavor was a little too strong, but as I kept eating them, I came to like the intense flavor! So, if you don’t like a strong spicy ginger and molasses flavor, cut the increments for those two ingredients in half and omit 1/2 cup flour (although, depending on the moisture and humidity where you are, you might have to add a little of that flour back in to get a good consistency–you want it slightly sticky) Yeah, these cookies are awesome and everyone here ate them all up! Holiday baking at its finest in this recipe!
Spicy Gingerbread Cookies (or my husbands title: Gingerdoodles!)
Ingredients:
1/2 cup butter, softened
1/4 cup vegetable shortening
1 1/4 cups brown sugar, packed
1/2 cup molasses (or 1/4 cup for a milder flavor)
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ginger (or 1/2 teaspoon for a milder flavor)
1/2 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon cloves
1 1/2 teaspoons baking soda
2 1/2 cups all purpose flour (or 2 cups if making the less spicy version)
1/4 cup granulated sugar (for rolling dough balls)
Directions:
Whip butter, shortening and sugar until light and fluffy. Add in molasses, egg and vanilla. Scrape sides of bowl and stir again. In separate bowl, mix all dry ingredients and spices. Slowly incorporate dry ingredients into butter mixture until thick, uniform dough has formed and no dry ingredients can be seen. Place dough into refrigerator for 30 minutes to 1 hour. Preheat oven to 350 degrees. Remove and scoop dough into tablespoons. Roll into ball and toss in granulated sugar. Place two inches apart on greased baking sheet. Bake 12 minutes. Cool 3 minutes on baking sheet and remove to cooling rack. Store in air tight containers for up to 4 days. YUM!
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