Tuesday, December 25, 2007

Gingerbread Cookies

These need some frosting. I have decided that cookies that require rolling and cutting are not my friend. So I'm not going to make them anymore. I had to add so much flour to these just to keep them from sticking to my counter. So they are pretty dry. They taste ok, but they're dry. Some kind of frosting would help. I guess thats what I get for using the recipe on the side of the molasses jar...

Gingerbread Cookies
8 tbsp (1 stick) butter
1/2 cup sugar
1/2 cup molasses
1 egg
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
1/8 tsp ground cloves

Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and mix into wet mixture. Chill in freezer 1 hour or in refrigerator 2 hours.

Heat oven to 350. Roll out portion of dough 1/4" thick on lightly floured board. Chill remaining dough. Cut with cookie cutters, place on greased baking sheets (I used parchment paper) and decorate with raisins, chip or nuts, if desired. Bake 8-10 minutes. Cool.


  1. you should try the molasses spice cookies in my blog...they are like a soft and chewy gingerbread cookie :)

  2. Don't give up yet! :) I have a couple great gingerbread recipes in my blog and some tips on how to make it easier to roll them out - waxed paper is your friend!

  3. I perhaps shall keep silent