Christmas Treats #1 — Gingerbread Cookies

Christmas is in two weeks so let’s bake some cookies. First up in my annual Christmas treat posts are ginger bread cookies. I know that gingerbread men are traditional at Christmas time but the disadvantage of small batch cookies is there isn’t a lot of dough to cut cookies out of. You could make the log a little rounder when you wrap them for the fridge and then decorate them with royal icing when they are baked and cooled.

Personally, I like them in all their perfect imperfection dunked in a glass of milk or mug of hot chocolate.

Ginger Bread Cookies

Adapted From the How To Bake Everything Cookbook

Note: Don’t use blackstrap molasses for these cookies

4 TBS butter, softened

1/4 cup molasses

2 TBS sugar

2 TBS packed brown sugar

3/4 cup plus 1 tablespoon flour

3/4 tsp ginger

3/4 tsp cinnamon

1/4 tsp baking soda

In a medium bowl, Cream the butter, molasses, white sugar and brown sugar together with an electric mixer until smooth.

In a separate small bowl, add the flour, ginger, cinnamon, baking soda and salt. Mix well.

Using a rubber spatula, add the flour mixture to the wet mixture in three parts, mixing well after each addition. When all of the  flour is incorporated, turn the dough out onto a piece of plastic wrap. Form the dough into a log and wrap in the plastic wrap. Refrigerate the dough for at least two hours or overnight.

Heat the oven to 350 degrees. Slice the cookies as thinly as possible, about 1/8 inch thick. Put the cookie slices about 2 inches apart on an ugreased baking sheet. Bake 8 to 10 minutes, until the edges are crisp. Watch carefully because the burn easily. Let cool on the sheet for 2 minutes before transferring the cookies to a wire rack to finish cooling. They will keep in an airtight container for 3-4 days.