Saturday, December 7, 2013

Gingerbread Cookies

If you asked me what my favorite cookie is, Gingerbread would not be it.  When I think of Gingerbread cookies, I think of crispy and hard.  We had a cookie exchange at work where each day, one person would bring in a cookie or dessert to share. 

Gingerbread cookies were brought in this week and although, they are not my favorite, I took one and was completely surprised.  They were soft and chewy.  They were really delicious so I had seconds (something I rarely do when it comes to sweets).  Since this wasn't too sweet, it made me like them even more!

Yesterday, we had an ice day.  The streets were covered with up to 4 inches of ice.  People were ice skating on the side walk (I'm not exaggerating).  You'd have to see it to believe it.  Being stuck at home, I craved Gingerbread cookies and searched high and low for a recipe.  I did request my co-worker's cookie recipe, but he had to go on vacation the rest of the week so no recipe for me!  He did mention that it had condensed milk so searching I went for a recipe that had condensed milk. 

I did find a recipe for chewy Gingerbread cookies so I decided to give it a go.  I was missing a couple of ingredients so my neighbor came to the rescue!  What luck that she had a whole bottle of unsulphured molasses to give me :)


After baking with A. for nearly 3 hours, what's the verdict?  They were so good!  I modified this recipe. 

Gingerbread Cookies

1 cup white sugar

2 teaspoons ground ginger
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses

3/4 teaspoon vanilla extract

Preheat oven to 350 degrees F. Lightly grease cookie sheets if not using a silplat liner.

In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. I divided up the dough and wrapped with plastic wrap and placed in the refrigerator.  This decreased the stickiness.  If necessary, increase flour by up to 1/2 cup to prevent sticking.

When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies.

A. had so much fun!

 Place cookies on the prepared cookie sheets.  The silplat liner does wonders in preventing the cookies from sticking and I highly recommend it for this cookie.

 Bake for 7 to 8 minutes in the preheated oven. The cookies are done when the top springs back when touched. 

Remove from cookie sheets to cool on wire racks.


Thanks A. for your help!

Our Gingerbread Family

This is so good.  Since this recipe made 5 dozen cookies, I shared them with all my neighbors.  Great treat for such a cold day.
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