My Favorite New Gingerbread Cookie Recipe
 
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I wish I could say the recipe for these delicious gingerbread cookies is a tasty family heirloom that has wafted down through the mists of time to grace our kitchen each December. But nooo. The recipe for these seasonal gingerbread cookies comes from the front of a pair of oven mitts I bought a few weeks ago at the dollar store! I’m not kidding. The recipe design on the mitts is what initially what caught my eye at the store and was the reason I bought the pair. It wasn’t until I was home that it occurred to me to actually give the recipe a try. So with the help of my two eager 9-year-old assistants, we made the cookies per the mitts, and they decorated them. And wow! They turned out better than any gingerbread cookies I’ve ever made because the flavor of the spices and molasses, especially, didn’t overpower the overall taste. Also, they’re not overly sweet. They’re perfect with a cup of tea or hot chocolate. And the aroma is heart-warming. This is a gingerbread recipe I will use again and again.
Author:
Recipe type: Seasonal Cookies
Cuisine: Recipe Seen On Oven Mitt
Serves: 60 cookies
Ingredients
  • ¾ cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • ¾ cup molasses
  • 4 cups all-purpose flour
  • 2 tsp. Ground ginger
  • 1-1/2 tsp. Baking soda
  • 1-1/2 tsp. Ground cinnamon
  • ¾ tsp. Ground cloves
  • ¼ tsp. Salt
  • Vanilla frosting (optional)
  • Food coloring (optional)
Instructions
  1. In a bowl, cream the butter and brown sugar until light and fluffy.
  2. Add the egg and molasses.
  3. In a separate bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt.
  4. Gradually add to the creamed mixture and mix well. (The directions on the oven mitt appear to call for the creamed mixture to be added into the flour and spice mixture, however, I gradually added the flour to the creamed mixture.)
  5. Cover and refrigerate the mixture for four hours.
  6. On a lightly floured surface, roll the dough to ⅛- inch thickness.
  7. Cut with floured 2-1/2-inch cookie cutters.
  8. Place 1-inch apart on ungreased baking sheets.
  9. Bake for 8 to 10 minutes.
  10. Make sure the edges are firm.
  11. Remove to wire racks to cool.
  12. Use food coloring to tint frosting or use instant frosting.
  13. Enjoy!
Recipe by Caroline by the sea at https://carolinebythesea.com/holidaygingerbreadcookies/