December 3, 2011

Puffy Gingerbread Cookies / Gingerbread Dough

My friend Joyce made these for me last Christmas, and I LOVED them.  They smell amazing, and taste even better.  A perfect way to start off your holiday season!

1 c. dark brown sugar
1/2 c. Grandma's brand molasses (USE THIS! no substitutes, or I will not guarantee the taste!)
3 1/4 c. all purpose flour
1/2 tsp. baking soda
1 egg
1 stick salted butter, softened
2 tsp. ground ginger
1 1/2 tsp. cinnamon
1 tsp. ground cloves

Preheat oven to 350.  Combine sugar, molasses and butter until creamy.  Add egg.  Beat well.  Add remaining ingredients, beat well.  Mixture will look crumbly at first.  Keep mixing until you have a shiny dough.  Divide into 2 large balls (or you can roll this onto a pizza pan for a gingerbread pizza cake).  Roll out on floured surface (use about 1/4 c. of flour) about 1/4 inch thick (or more if you like them thick).

Bake cookies at 350 for about 7-8 minutes.  DO NOT OVERBAKE, they will be too crispy.  Pizza cakes take about 10-12 minutes, depending on thickness.

Note: If you are using this recipe to make gingerbread houses, you may want to cook them til crispy, and it helps to chill the dough to keep the edges sharp.

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