Just like sugar cookies, there are two camps: crispy or soft. One group loves the crispy, buttery sugar cookies or the crispy, chewy gingersnaps. The other group loves soft, light sugar cookies or gingerbread cookies.
These cookies are made with butter, which give it a soft texture. They have the perfect blend of spices, which remind me of the holidays.
With this great tip for rolling out 1/4" thick cookies every time, making these gingerbread men are a breeze.
I found this cookie cutter at Joann's Craft store for only .99 cents.
These cookies need very little decorating. You want their flavor to shine through. Check out this great frosting trick that saves waste and clean up! (works great for filling Deviled Eggs, too!)
This is the Dracula we decorated for Halloween. I'm sure you can come up with your own decorating ideas for the holidays!
Soft Gingerbread Cookies
½ c. butter
½ c. sugar
½ c. molasses
2 ¼ c. sifted all purpose flour
½ t. salt
½ t. baking powder
1 t. ginger
1 ½ t. cinnamon
½ t. cloves
½ t. nutmeg
Cream butter and sugar, then blend in egg and molasses. Sift together dry ingredients and add.
Chill dough 2 hours.
Roll out 1/3 inch thick on lightly floured board. Cut with cookie cutter or use sharp knife to cut around cardboard patterns.Bake on lightly greased cookie sheet 10 to 12 minutes at 350 degrees. Makes 15 large cookies. If rolled thinner, decrease cooking time.
Makes 20 – 3.5” cookies