First order of business: making those darn cookies I said I was going to make a week ago!
This morning, I bring you gingerbread. I love gingerbread. Reminds me of my grandmother. Well, any grandmother.
I found a classic recipe for chewy gingerbread cookies from Betty Crocker that I had to try. Easy to make, no mess and yields dozens. These will also make great cookie sandwiches when stuffed with ice cream or cream cheese filling. I had a batch ready for E before I left out on my first day of vacation activities: Barry’s Bootcamp, a facial, lunch with friends and Christmas shopping!
Maybe I shouldn’t have had three cookies before Bootcamp. Ah well, I’ll just burn them off in class right?
“Honey,” E said. “That’s really not how it works.”
1 cup plus 2 Tbsp unsalted softened butter
1 cup packed brown sugar
1 large egg
1/4 cup and 2 tablespoons molasses, (light or dark)
2 1/2 cups all-purpose flour
2 1/4 tsp baking soda
1/2 teaspoon kosher salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoon ground nutmeg
1/2 tsp ground allspice
1/2 cup white sugar
Cream butter and sugar with an electric mixer. Add egg and molasses. Then add the rest of the ingredients except for white sugar. Mix until combined. Cover and refrigerate for at least 2 hours.
When ready to bake, heat oven to 350 degrees. Set aside a bowl of white sugar. Line cookie sheets with parchment paper or a baking mat. Form dough into 1 inch balls, then coat with white sugar. Place on cookie sheet, leaving a one inch space between cookies. Bake for 8 to 10 minutes, until cookies are slightly set, but soft in the center. Let cool 2 minutes, then place on wire rack.
Recipe is from this Betty Crocker cookbook of deliciousness.by