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Soft and Chewy Gingerbread Cookies Recipe

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This recipe for Soft and Chewy Gingerbread Cookies is from Recipes From Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup unsalted butter
3/4 cup brown sugar packed
3/4 cup molasses
1 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
1/4 tsp. allspice
1 egg
1 tsp. baking powder
1/2 tsp. baking soda
3 1/2 cups all purpose flour

Frosting:
2 cups powdered sugar
1 tsp. vanilla
3-4 Tbsp. milk
Directions:
Directions:
In a medium saucepan, melt butter over medium-low heat. Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together. 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 mixture 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 350º. Line cookie sheets with parchment paper and set aside. On a floured surface, roll dough into 1/4 thick rectangle with floured rolling pin. Cut out shapes with gingerbread man cookie cutter or cookie cutter of your choice. Place at least an inch apart on cookie sheets. Bake for 8-9 minutes or until edges are browned. Let cool on cookie sheet for a few minutes and then transfer to cooling rack.

Once completely cooled, frost cookies or sprinkle with powdered sugar.
Personal Notes:
Personal Notes:
If flour seems sticky upon taking it out of refrigerator, continue to sprinkle flour over dough and work it in with your hands until the consistency is improved and you are able to roll it out easier.
For best results, use Grandma's Molasses brand of molasses.

 

 

 

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