So I have this folder on my desktop called “Recipes I want to try”. Whenever I see something food-related online, such as a recipe or idea, I add the link into the folder.
All I can say is that the folder is huge. It’s growing as you read this. I add so many recipes to it all the time. There are things in there from almost a year ago. You would think with all the baking that I do that I would have tried all those recipes. But I haven’t. It’s because I add recipes to the folder but I rarely look at it. I’ll only look at it if I want to bake but don’t know exactly what I should bake. Otherwise I just bake things when I find them online – they never even make it to the folder.
This recipe did not make it in the folder.
One thing I knew I wanted to make for Christmas was Gingerbread Cookies. They are the ultimate Christmas cookies – A necessity for Christmas desserts. The thing is I don’t have a go-to Gingerbread Cookie recipe. I would always just find a recipe online and then bake it. But I never kept the recipe because it wasn’t necessarily worth it. Until this year.
I found a recipe online in November and had it saved Recipe Folder to bake during the Christmas season. But then last week I found this recipe from Brown Eyed Baker. Once I read that these were soft Gingerbread Cookies, I scrapped my original recipe and made these that same day.
See Gingerbread Cookies are normally hard. They are slightly harder to bite into than the normal cookie, and crumble after the first bite. I like hard cookies, but I much prefer a soft, fluffy cookie. So there was no way that I was going to make a Gingerbread Cookie that was hard if I had a soft cookie recipe right in front of me.
These cookies were unlike anything I ever had. They were incredibly soft and light. So soft that I was extra careful with handling them because I didn’t want them to break in half. The flavor is the other great part of these cookies. They have the hint of molasses and ginger flavor, but aren’t overwhelming.
If you are planning on making Gingerbread Cookies for Christmas, trust me and make this recipe instead. It’s completely worth it! Enjoy 🙂
PS – You don’t need to frost the cookies with Royal Icing if you don’t want to. I have made this recipe with both royal icing and plain, and they are delicious both ways. But if you do plan on decorating the cookies, I used Sweet Sugar Belle’s Recipe.
Gingerbread Men Cookies
For Printable Recipe, Click here!
Makes: About 30 3-inch Cookies
3 cups All Purpose Flour
¾ cup Light Brown Sugar
½ tablespoon Cinnamon
½ tablespoon Ground Ginger
½ teaspoon Ground Cloves
½ teaspoon Salt
¾ teaspoon Baking Soda
12 tablespoons Unsalted Butter, at Room Temperature (Cut into 1-inch cubes)
¾ cup Molasses
2 tablespoons Milk
In the bowl of a food processor, pulse together the flour, brown sugar, cinnamon, ground ginger, ground cloves, salt, and baking soda. Add the butter and pulse to combine until the mixture resembles coarse sand.
With the food processor running, slowly add the molasses and then the milk. Stop the food processor when dough has formed.
Transfer the dough onto a large piece of parchment paper. Gather the dough into a large ball and then place another piece of parchment paper on top. Using a rolling pin, roll the dough in-between the pieces of parchment paper until it is about ¼-inch thick.
Place the rolled out dough into the freezer to harden, about 15 minutes; alternatively you can place it in the freezer for a couple hours.
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper; I used approximately 5. Set aside until needed.
Remove the dough from the freezer and peel off the parchment paper on both the top and bottom of the dough. Using a cookie cutter cut the dough into desired shapes (You can use different types of cutters, not just Gingerbread Men). Place the cookies onto the prepared baking sheets.
Gather up the scraps of the dough and continue rolling out the dough, letting it harden, and then cutting into shapes, until you have ran out of dough.
Bake the cookies until they have set, about 10-12 minutes. Let the cookies sit on the baking sheet for a couple minutes and then transfer to a cooling rack to cool completely.
Frost the cookies with Royal Icing, or leave plain as is. Serve and enjoy!
Cookies last up to 1 week in a sealed container.
Source: Brown Eyed Baker