Delicious and fragrant gingerbread cookies that pair perfectly with Mildly Meandering's fluffy gingerbread dip. A festive treat for any occasion!
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup molasses. 1 egg. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/4 teaspoon salt. Powdered sugar, for dusting.
Instructions: Put the softened butter and brown sugar in a bowl and mix them together until they are light and fluffy. Mix the egg and molasses into the butter and sugar. Combine well. Put the flour, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and cinnamon powder in a different bowl. Set that bowl aside. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Put the dough in the fridge for at least an hour with the lid on. Set the oven to 350F 175C and heat it up. Put the dough balls on a baking sheet that has been lined with parchment paper. Wait until the dough is cold. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Add powdered sugar to the cookies after they have cooled all the way down. Mildly Meandering's gingerbread dip goes well with the Fluffy Gingerbread Dip Cookies.
Prep Time: 20 minutes
Cook Time: 12 minutes
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