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New Orleans style shrimp and rice
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Wednesday, December 23, 2009

World's Best Gingerbread Cookies


The title speaks for itself. These are so easy since they are made entirely in the bowl of your food processor. These remain so soft and chewy for at least a week. This is a fantastic recipe and if you are any sort of gingerbread fan, you need to make them straight away.








Chewy Gingerbread Cookies

3 cups flour
¾ cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk

In a food processor fitted with a metal blade, process flour, sugar, cinnamon, ginger, cloves, salt and baking soda until well combined.

Add butter pieces and process until mixture resembles a very fine meal. Add molasses and milk, processing until mixture is evenly moistened and forms a soft mass. Divide dough in half and place each piece between two pieces of parchment paper. Roll until about ¼-inch-thick. Place in freezer for at least 20 minutes but overnight is fine as well.

Preheat oven to 350 F. Remove dough from freezer and cut into gingerbread or desired shapes. Place on parchment-lined sheet pans and bake for 9 to 12 minutes. Cool and decorate.

Makes about 2 dozen cookies.
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1 comment:

Cate said...

Your gingerbread men are so cute! I used to make these every year but haven't the past couple. I definitely want to try your recipe, though!

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