Thursday, December 5

CHRISTMAS COOKIES: Drop Gingerbread Cookies (no overnight refrigeration)

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:

1 egg
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!