Gingerbread and Gingerbread-Spice Cookies

This is another requested recipe and I am also giving you a bonus recipe at the end but I did not make it for you this time. I spent 3 days trying to get the recipe for the next post right. You wouldn’t think that Banana Pudding Cupcakes would be so hard but I sure did have a time making them work.  Anyhow here is my favorite recipe for Gingerbread which I always make for Christmas Eve morning as breakfast. This is adapted from a recipe in the Betty Crocker Cookbook. You will need:

2 1/3 cups of flour

½ cup butter (softened)

½ cup sugar

1 cup molasses (no substitutions)

¾ cup hot water

1 teaspoon baking soda

3 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¾ teaspoon salt

1 large egg

Preheat the oven to 350°. Grease and flour a 9-inch square pan. Mix all the ingredients together in a bowl. Beat them on low for 30 seconds then on medium for 3 minutes. Place in the pan and bake for 50-55 minutes. If a toothpick does not come out clean after 55 minutes then turn off the oven and let the gingerbread sit in it for another 10 minutes. Best served warm with some whipped cream but still just as nice cold!

Now for my Gingerbread-Spice Cookies. These are the kind you roll out and cut into shapes to bake. You will need:

¾ cup of butter

1 cup of sugar

¼ cup of molasses

1 large egg

2 ½ cups of flour

2 teaspoons of baking soda

¼ teaspoon of ground cloves

¼ teaspoon of grated nutmeg

½ teaspoon of ground ginger

1 teaspoon of ground cinnamon

½ teaspoon of salt

Melt the butter in a pan over low heat. Add the sugar and molasses. Beat the egg and add it to the mixture then transfer to a bowl. In another bowl stir together the flour, soda, and spices. Add this to your molasses mixture and mix it well. Place dough into the fridge and chill for 1 to 2 hours. Once chilled preheat the oven to 350°. Roll the dough on a floured board or floured wax paper. Once it reaches about ¼ an inch and cut into any shapes you like. Bake on greased baking sheets and sprinkle with sugar (unless you are frosting them later) and bake for 8-10 minutes. Let them cool on a wire rack. These are just as good made into a roll before chilling and then sliced into rounds. I do that more often because it is easier. Enjoy!

2 Comments Add yours

  1. Monica says:


    1. raisingwerewolves says:

      Please do and let me know what you think!

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