Stefanie's Gingerbread Cookies

Total Time
23mins
Prep 15 mins
Cook 8 mins

My girlfriend Stefanie made these gingerbread cookies for Christmas 2008. I have never been a fan of gingerbread, but these I couldn't stop eating!! I'm sure someone knows why, but be warned, the longer these sit in an airtight container, the softer they get! Go figure?!?!

Ingredients Nutrition

Directions

  1. Mix flour, sugar, cinnamon, ginger, coves, salt, and baking soda in food processor.
  2. Add butter and mix until mixture makes a fine meal.
  3. Add molasses and milk.
  4. Divide dough and chill for at least 2 hours or over night.
  5. For soft cookies - roll dough 1/4" thick, place on parchement lined cookie sheet and bake at 350 for 8-11 min.
  6. For thin/crispy cookies - roll dough 1/8" thick, place on parchement lined cookie sheet and bake at 325 for 15-20 min.
Most Helpful

These reminded me a lot of my mom's gingersnaps. Next time I will refrigerate the dough overnight--tried it for 2 hours and was still very sticky. Good flavor though!

kellib626 March 26, 2011