*I found this recipe on Page 97 in the December 2014 issue of Cooking Light. It was marked as the "Staff Fave"--I think it's now mine, too! It reminds me of the "trimmings" I had when I made up gingerbread houses-- now, I can have that taste without the work of assembling/decorating houses.
Yield: 24 Cookies (If you make use just 1.5 tablespoons dough to form each cookie.)
After I made these cookies the first time, I knew I would want to make more cookies at a time-- so the number in parenthesis below is the quantity I used to "4 X" this recipe today.
1 and 3/4 cups fluffed/leveled all-purpose flour (7 cups)
1 teaspoon ground cinnamon (4 tsp.)
1/2 teaspoon baking soda (2 tsp.)
1/2 teaspoon ground ginger (2 tsp.)
1/2 teaspoon ground cloves (2 tsp.)
1/4 teaspoon baking powder (1 tsp.)
1/4 teaspoon salt (1 tsp.)
6 tablespoons butter, softened (3/4 lb., or 3 sticks)
5 tablespoons granulated sugar (20 tablespoons)
1/4 cup dark brown sugar (1 cup)
1 large egg (4 eggs)
1/4 cup molasses (1 cup)
3 tablespoons granulated sugar to roll dough balls in before baking (12 tablespoons, but 10 Tbsp. was plenty)
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine the flour and next 6 ingredients (through the salt) in a bowl, stirring with a whisk.
- Place butter, first amount of granulated sugar, and brown sugar in a mixing bowl; beat with a mixer at medium speed 5 minutes or until fluffy.
- Add egg; beat 30-seconds.
- Add molasses; beat just until combined.
- Add flour mixture to butter mixture; beat at low speed or just until combines.
- Cover and chill for at least 30 minutes (longer is fine!)
- Preheat oven to 350-degrees.
- Shape dough into balls and roll in the second amount of granulated sugar (my dough balls were about 1.5 inches across.
- Place 2-inches apart on baking sheets covered with parchment paper.
- Bake at 350-degrees for 12-13 minutes or just until set.
12. Cool 3 minutes on pan; remove to a wire rack.
Some part of me wanted to drizzle some
icing on the tops of these
tasty gems-- for "just because". BUT,... I
managed to RESIST that urge!!!!
(They do NOT need any extra goodness
added to what they already are!)
After they cooled, I put them in my
"usual" cookie place-- my enameled
cast iron cookware and covered them.