If you don’t like gingerbread….get ready to have your mind changed! These are the absolute best I have EVER had EVER! And that says a lot, because I eat a lot of cookies lol. But they are soft (which is the biggest thing for me) and the taste of ginger isn’t overpowering like most gingerbread cookies.
Daniel who doesn’t normally like them, in his own words “these are fantastic!” Then downed 3 for dinner, and 3 more for breakfast haha VICTORY! And they don’t have a lot of sugar which is another huge plus.
GINGERBREAD COOKIE RECIPE
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, softened
3/4 cup brown sugar
1 large egg
3/4 cup molasses
1 teaspoons vanilla extract
whisk together flour, baking powder, baking soda, salt, ginger, cinnamon until blended.
In separate large bowl, beat butter, brown sugar, and egg on low speed until well blended. Add molasses and vanilla. Gradually stir in dry ingredients until blended and smooth.
Gather up dough in two large balls, wrap in plastic wrap or zip lock bag and refrigerate for 20 minutes.
Remove from fridge flatten dough into flat discs about 1/4 inch thick.
*I like to use my hands to flatten at first and then a rolling pin to make it smooth.
Cut out desired shapes and place on parchment paper covered cookie sheet. Put in the freezer for 10 minutes before baking
Bake at 375 F for 7 minutes.
6 Tbls butter (softened)
approx 1 cup confectioners sugar
1 tbl milk.
using a mixer on low speed, combing butter and powder sugar (should be crumbly and dry looking) add milk and continue mixing until smooth. Put in fridge for 10 minutes.
separate into bowls and add colors you desire.