Tweet
this is from Taste of Home, but found on Pinterest
Cookies
1 1/2 cups of butter, softened
1 cup sugar
1 cup packed brown sugar ( we used light and they looked like their picture)
2 eggs
1/2 cup molasses
2 tsp. vanilla
4 1/3 cups all purpose flour
1 Tblsp ground ginger
2 tsp. baking powder
1/2 tsp ground cloves
Icing
1/3 cup packed brown sugar
1/4 cup milk
2 Tblsp. Butter
1 Tblsp. Molasses
1/2 tsp. ground ginger
2-3 cups powdered sugar, depending on the consistency you want for glaze or frosting.
1/2 tsp. vanilla
Instructions
1. Heat oven to 325*F. Line 2-3 baking sheets with parchment paper. Set aside .
2. In a large bowl, with the paddle attachment on, cream butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. With a spatula scrape the sides if needed. Stir in molasses and vanilla, mix well.
3. In a separate bowl combine the dry ingredients. Gradually add to creamed mixture.
4. With a medium sized scoop, drop cookie dough balls on the prepared sheets. With your fingers or the back of a spoon, gently press the balls, flattening them.
5. Bake the cookies in preheated oven for 12-13 minutes. ( ours took 14, ...) leave to cool slightly on the baking sheet before cooling completely on wire racks.
6. To make the icing, place brown sugar, milk, butter and molasses in a small saucepan. Bring to a boil over low heat and stirring continuously cook for 1 more minute.
7. Leave the mixture to cool for 2-3 minutes and stir in the powdered sugar, ground ginger and vanilla. Add more or less powdered sugar, depending on how thin you want the icing.
8. With a small offset spatula or a spoon, top the cookies with the (delicious) I ing.9. Decorate with sprinkles ( the picture showed Adorable teeny- tiny gingerbread sprinkles.). We were going to use candied lemon peel, but my mom said she preferred her cookies without frosting...
I will definitely do this again, using candied peel and if I can find the gingerbread men sprinkles, I will use those.
Cookies
1 1/2 cups of butter, softened
1 cup sugar
1 cup packed brown sugar ( we used light and they looked like their picture)
2 eggs
1/2 cup molasses
2 tsp. vanilla
4 1/3 cups all purpose flour
1 Tblsp ground ginger
2 tsp. baking powder
1/2 tsp ground cloves
Icing
1/3 cup packed brown sugar
1/4 cup milk
2 Tblsp. Butter
1 Tblsp. Molasses
1/2 tsp. ground ginger
2-3 cups powdered sugar, depending on the consistency you want for glaze or frosting.
1/2 tsp. vanilla
Instructions
1. Heat oven to 325*F. Line 2-3 baking sheets with parchment paper. Set aside .
2. In a large bowl, with the paddle attachment on, cream butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. With a spatula scrape the sides if needed. Stir in molasses and vanilla, mix well.
3. In a separate bowl combine the dry ingredients. Gradually add to creamed mixture.
4. With a medium sized scoop, drop cookie dough balls on the prepared sheets. With your fingers or the back of a spoon, gently press the balls, flattening them.
5. Bake the cookies in preheated oven for 12-13 minutes. ( ours took 14, ...) leave to cool slightly on the baking sheet before cooling completely on wire racks.
6. To make the icing, place brown sugar, milk, butter and molasses in a small saucepan. Bring to a boil over low heat and stirring continuously cook for 1 more minute.
7. Leave the mixture to cool for 2-3 minutes and stir in the powdered sugar, ground ginger and vanilla. Add more or less powdered sugar, depending on how thin you want the icing.
8. With a small offset spatula or a spoon, top the cookies with the (delicious) I ing.9. Decorate with sprinkles ( the picture showed Adorable teeny- tiny gingerbread sprinkles.). We were going to use candied lemon peel, but my mom said she preferred her cookies without frosting...
I will definitely do this again, using candied peel and if I can find the gingerbread men sprinkles, I will use those.
Comment