Tuesday, December 27, 2011
I've baked more in the past few weeks than I have in a really, really long time. So here I am, after Christmas, still with a recipe to post! I know it doesn't do anyone much good now--if you're anything like me, you're overloaded on sweets and the last thing you want to see is another cookie. But give it a few weeks, and maybe you'll be in the mood for a good gingerbread cookie again.
A chewy gingerbread cookie. These were actually my favorite new find this year.
They're that perfect mix of spicy and sweet that only gingerbread can offer, and the soft, chewy center was what really won me over. I could take or leave crunchy gingersnaps, but these? These are too good to pass by.
- 2 1/4 cups flour
- 2 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
1. Stir together the first 6 ingredients.
2. In a separate bowl, combine the remaining ingredients and beat well with a hand mixer.
3. Add dry ingredients to the beaten mixture, beating well. Form small balls (about 1" or larger if you want bigger cookies) and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet.
4. Bake in a 375 degree oven about 10 minutes until tops of cookies begin to "crinkle"! Check at 8 minutes, and continue baking if necessary.