By far my favorite cookie of all, the gingerbread cookie. I will be honest, I used to hate making them. I am not a fan of mixing, refrigerating, rolling, cutting, and then finally baking. I love drop cookies and this became my favorite cookie to make a few years ago. All the flavor of a gingerbread cookie with only half the work!
Full time 1 1/2 hours (includes baking several batches and cooling)
Makes approximately 70 cookies
You will need:
2 3/4 cup flour
1 cup white sugar
3/4 cup butter,softened
1/4 cup molasses
1 tbsp water
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
Let us begin:
Preheat your oven to 350'.
In a large bowl cream together butter and sugar until fluffy.
Add in egg and water.
Add in molasses.
Add in ginger, cinnamon, cloves, salt, baking soda, and 3/4 cup flour.
Add in 1 cup flour.
Add in remaining flour.
You can either drop 1 1/22 tsp size pieces or roll 1 1/2 tsp size balls onto a baking sheet. Space roughly 1" apart.
Bake in oven for 9-11 minutes or until nicely browned.
Remove from oven and cool on tray 1-2 minutes.
Move to cutting board to finish cooling.
Always store gingerbread in air-tight container to avoid hardness. Enjoy!