These are a soft and chewy gingerbread cookie, not the kind suitable for cutting out into shapes. In all honesty, I’ve enjoyed the Betty Crocker Gingerbread Cookie mix for several holiday seasons, but it is not always available, so I figured I had better come up with a from-scratch recipe because I always want these around the holiday.
- 2 sticks salted butter
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 pinch ground clove
- 1/8 tsp salt
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup molasses
- 1/2 cup sugar (to coat the finished dough balls)
Cream together all ingredients except flour until well-mixed. Fold in flour and portion onto a parchment lined cookie sheet with a cookie scoop. Chill the portioned dough until firm, roll each ball and toss in sugar to coat and return to the cookie sheet.
To freeze, put the sheet in the freezer for a few hours until the dough is hardened. Transfer to a large zippered bag for storage.
When you want to bake preheat your oven to 325 degrees and place on a parchment lined baking sheet, about 2 inches apart. Bake frozen dough for about 14 minutes (depending on your oven and your preferred “doneness”). If you want to bake the fresh dough, reduce bake time to about 10 minutes.
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