Honestly when I think of gingerbread I think of all the cute little gingerbread houses that aren’t as easy as they look.
Yes, we make them here at out house but it’s quite the process and most of the candy has been eaten by the time we are even done making the houses.
Best Soft and Chewy Gingerbread Cookies
3/4 cup brown sugar packed
1 teaspoon salt
3/4 cup molasses
3/4 cup unsalted butter
1/4 teaspoon allspice
2 teaspoons cinnamon
2 teaspoons ground ginger
3 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3-4 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar
- In a medium saucepan, melt butter over medium-low heat.
- Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together until well incorporated. Remove from heat.
- Transfer mixture to a medium to large mixing bowl and add the egg and beat it in with the mixture.
- In a separate bowl, add baking powder, soda, and flour and whisk together.
- Add flour to the molasses mixture and stir together with a wooden spoon.
- Divide dough into two equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour.
- Preheat oven to 350℉. Line cookie sheets with parchment paper and set aside.
- On a floured surface, roll dough into 1/4 inch thick rectangle with a floured rolling pin.*
- Cut out shapes with gingerbread man cookie cutter or cookie cutter of choice. Place at least an inch apart on cookie sheets.
- Bake for 8-9 minutes or until edges are browned. Let cool on cookie sheets for a few minutes and then transfer to cooling racks.
- Once completely cooled, frost cookies or sprinkle with powdered sugar.
- Store in airtight containers at room temperature or in freezer.
Article Source :http://www.3scoopsofsugar.com/best-soft-chewy-gingerbread-cookies/