As promised in my last post, here is the first of my two go-to Christmas cookie recipes - my ginger cookies.
- 1/2 cup butter (125 ml) soft
- 1/3 cup firmly packed light brown sugar (80 ml)
- 1/3 cup molasses (80 ml)
- 1 1/4 tsp. baking soda (6 ml)
- 1 Tbsp. water (15 ml)
- 1 1/2 cups all purpose flour (375 ml)
- 1 Tsp. ground ginger (5 ml)
- 1/4 tsp. cinnamon (2 ml)
- 1/8 tsp. allspice (1 ml)
- pinch salt
Sift together the spices with the salt and the flour. Set aside.
Beat butter with brown sugar until light and fluffy, about 5 minutes. Scrape down sides of bowl frequently. Meanwhile in a small bowl combine the molasses, baking soda and the water and stir until blended. Add the molasses mixture to the butter and beat on medium speed until smooth.
Add the flour mixture and beat again until smooth. Remove batter, knead several times by hand until smooth and dust with flour if dough is super soft. Press into a flat rectangle and wrap cover with plastic wrap and chill for at least 40 minutes.
Roll dough on floured surface to about 1/8” thickness. Cut out desired shapes with cookies cutters. Using a metal spatula, lift shapes carefully 1” apart onto a parchment lined baking sheet. Bake at 350 degrees for about 10 - 12 minutes or until golden and firm. Cool on wire rack. This dough is soft and can take a bit more flour when cutting out to make dough that can easily be lifted onto baking sheet.
Did you catch the other posts in my Christmas cookie series?