Stefanie's Gingerbread Cookies

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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?!?!

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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

4 5

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!