The girls were glad to have a distraction from the football-laden television. :)
Here is our creation for the day. You won't be able to have just one. I promise! ;)
Chewy Gingerbread Cookies
Yield...a lot :)
- 3 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup unsalted butter
- 2 eggs
- 1 1/2 cup granulated sugar, divided
- 1/2 cup molasses
Preheat oven to either 350 or 375* degrees F. Line a baking sheet with parchment paper or a baking mat and set aside.
In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, allspice, cloves, baking soda, and baking powder. Set aside.
Using a stand mixer fitted with the paddle attachment, begin beating the butter. Once it begins to soften, beat in 1 cup of sugar. Scrape the sides down and mix in the eggs. As the eggs are being mixed in, pour in the remaining 1/2 cup of sugar.
After scraping the sides down, pour in the molasses.
Bake in the preheated oven.* If baking at 350 degrees, bake for 8 minutes. If baking at 375 degrees, bake for 11 minutes. Pull the pans from the oven and let the cookies cool for only a minute or two--just until they are stiff enough to be moved onto cooling racks.
Enjoy with a nice cold glass of milk....
|Yes, they are a hit!!|
*The reason for the two different baking temperatures determines whether you end up with a more 'raw dough' kind of cookie (nice and gooey) or a more cooked and slightly chewier cookie. My favorite is the gooier of the cookies--then again I LOVE raw cookie dough. :) <--sheepish grin But I made both kinds since I am in the minority in my cookie preference....but I am not complaining because that leaves more for me. :-D
Oh, and be sure to actually make them about 1/2-inch balls with enough space between them. As I was so